Recipe by dolores in paradise
I have made so many recipes, looking for this one. If you try this one you will know what I mean. 50 years ago a neighbor gave me this recipe.And some years ago I lost it. Every time my son comes home he begs me to make peanut butter cookies, he loved them as a kid.But always has this look, like there not the same.Can't wait to see him eat this recipe. Bet you can't eat just one. I found this on recipe link from Judy. Thank you Judy.
Top Review by Gerry
Awesome Peanut Butter Cookies! Saw this one on the boards - any recipe that has been around for fifty years is my kind of recipe - love those golden oldies. With the previous reviewers results I did keep back 1/2 cup of flour which was sifted before measuring and I did need the three cups. Creaming well, sifting the flour before measuring and using well beaten eggs had a lovely soft dough which made for great tasting cookies looking like they had come from a high end bakery. Presifting the flour before measuring and well beaten eggs may be the answer. Made mine larger which had me baking for 12 minutes. I rarely eat cookies -have to admit these made for eating more then one! I thank you and the teenager and his brother thank you. A keeper for sure!
- 1 cup shortening (Crisco)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs (beaten)
- 1 cup peanut butter
- 3 cups enriched flour (please sift)
- 2 teaspoons baking soda
- 1⁄8 teaspoon salt
Directions See How It's Made
- Thoroughly cream shortening, sugars, and vanilla. Add eggs, beat thoroughly.
- Stir in peanut butter.
- Sift dry ingredients, stir into creamed mixture.
- From into tiny balls, place on ungreased cookie sheet. press with a fork to make crisscross.
- Bake in oven 375°F 10 minutes.
- Makes 8 dozen cookies.
- (I cooked mine for 12 minutes to be really crisp. If you have a stand mixer, easer with this recipe).