Peanut Butter Cookies
Recipe shared by Kelly Lay, Local Foods Program ManagerPeanut Butter Cookies are a beloved holiday cookie my Aunt Jeanette perfected (my middle name is Jeanette in honor of her!). Growing up my mom always made cookies in a big blue ceramic bowl. My sisters and I would heroically attempt to stir the sugar, eggs, and thick butter (in this recipe crisco or as my grandmother used in many of her recipes, oleo) before running carefully with the big bowl to my dad. He made the bowl seem so much smaller and even the coldest butter was quickly and perfectly mixed. My mom would let us "clean" the big blue bowl while we waited for the cookies to bake. Fresh out of the oven, they're warm and just perfect. My mom still loves this recipe for holiday cookie gifting because, unlike a lot of other peanut butter cookie recipes, my aunt's recipe stays soft and crumbly even after a few days. Definitely a treasured family recipe that I asked for permission before sharing here! (to a resounding, happy yes)
Servings: 3 dozen cookies
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup butter crisco shortening
- 1 1/4 cup light brown sugar
- 3 tbsp milk
- 1 egg
- 1 3/4 cup all purpose flour
- 3/4 tsp salt
Instructions
- Heat oven to 375 degrees.
- Combine the peanut butter, crisco, brown sugar, milk, and vanilla in a large bowl.
- Beat the ingredients at medium speed of electric mixer until well blended.
- Add egg. Beat just until bended.
- Combine flour, salt, and baking soda.
- Add creamed mixture at low speed.
- Mix just until blended.
- Drop by heaping teaspoonfuls 2 inches apart onto an un-greased baking sheet.
- Flatted slightly in criss-cross pattern with tines of fork.
- Bake at 375 degrees for 7 to 8 minutes or until set and just beginning to brown.
- Cool 2 minutes on baking sheet.
- Remove cookies from foil to cool completely.