Peanut Butter Cookies

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1/2 cup shortening

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 well-beaten egg

1 tsp vanilla

1 1/4 cups flour

1/4 tsp salt

1/2 tsp baking powder

3/4 tsp soda

Thoroughly cream shortening, peanut butter and sugar. Add eggs and vanilla. Beat well. Add sifted dry ingredients and mid thoroughly. Chill dough well. Then form in small balls on cookie sheet and flatten with fork. Bake in moderate oven, 375 degrees for 10-15 minutes. Makes 3-4 dozen.

  • Mandy’s Hints: The above recipe is written just as it appears in the book. As usual, I use butter (softened to room temperature) in place of shortening.
  • If time allows, chill the dough overnight.
  • When baking cookies, my mom taught me a little trick to making even-baked cookies. Most ovens have 2 oven racks – place them in the middle rungs of the oven. Put your cookies on the bottom rack for the first 1/2 of the baking time and then rotate the baking sheet 180 degrees and place it on the top rack for the remaining 1/2 of the baking time, placing the next baking sheet on the bottom rack. This ensures even cooking and allows you to bake two at the same time. You just continue to rotate the baking sheets into the oven on the bottom rack, then up to the top rack and finally – out of the oven!

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for these delicious cookies.

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