Tuesday, May 25, 2010

Peanut Butter Cookies

I realized yesterday that we have several different types of peanut butter desserts...but no plain ole' fashioned peanut butter cookies. Looking at these makes me wonder what started their "criss-cross" pattern.
 From the little research I've done, there are a variety of reasons: some say it's to keep them thin and therefore slightly crunchy; others say the criss-cross is based in Christian symbols; still others say it's purely decorational and the trademark of the peanut butter cookie. Whatever the reason, peanut butter cookies just wouldn't be the same without the cross pattern.

When I make these, usually I roll them into balls and then, with a fork dipped in sugar, I flatten them. But sometimes I dip the tops of the balls into sugar and then press them with the fork. It tends to keep the dough from sticking to the fork. Make a double batch of these babies and freeze the dough for a week or two for fresh cookies anytime.

Peanut Butter Cookies
Recipe from Betty Crocker's Cookbook
Pictures by Kelly

1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 large egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 salt
granulated sugar
  1. Preheat oven 375 degrees F. Beat 1/2 cup granulated sugar, brown sugar, peanut butter, shortening, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
  2. Shape dough into 1 1/4 inch balls. Place about three inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar. 
  3. Bake 9 to 10 or until light brown Cool 5 minutes; remove from cookie sheet to wire rack.

1 comment:

two little chefs said...

From what I know about PB cookies, my favorite, is that when you flatten them it sortof dries them out, which I love! When you don't smash them, they retain their shape, the shape of a ball, quite well... -Caroline

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