I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.
- 1⁄2 cup butter or 1⁄2 cup margarine (I always use butter)
- 1⁄2 cup peanut butter (crunchy or smooth)
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 1⁄4 cups sifted all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup granulated sugar (use to roll cookie balls in)
- Cream butter, peanut butter, both sugars, egg and vanilla.
- Sift together all the dry ingredients; blend into creamed mixture.
- Shape in 1 inch balls; roll in granulated sugar.
- Place 2 inches apart on a ungreased cookie sheet.
- Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
- Bake at 375 degree oven for 10 to 12 minutes.
- Cool slightly; remove from pan.