Peanut Butter Cookies

photo by Janet Hudson
Peanut butter is one of those things you grow up with and you probably don’t ever remember a time where you don’t have some in your pantry. It’s also one of those products you never forget to pick up at the grocery store. Mom always kept Peter Pan, Jiffy, Skippy, or the store brand peanut butter in our pantry when I was growing up. It was more to me than just mixing with jelly on a sandwich. She used in cookies, muffins, cupcakes, and cakes. I just love the taste of it and it goes pretty fast since hubby is a big peanut butter lover too. So, how long do you think these cookies last around here? Yeah not too long! LOL!


http://rcm.amazon.com/e/cm?t=thebakersshoppe-20&o=1&p=8&l=bpl&asins=B00295GR3I&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrIngredients:
1-1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well.

Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake peanut butter cookies at 375 degrees F for about 10 to 12 minutes.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.



T R E N D I N G