Daily Archives: February 6, 2010
And the far better recipe in my humble opinion.? My mother makes peanut butter cookies like nobody’s business. I am seriously addicted to them, and for the life of me don’t know why I didn’t have her recipe for them. I got it from her last week and have been making them ever since. I was going to call them “Mom’s Peanut Butter Cookies” originally, but that could be anyone’s recipe…I want to be clear these came from my mom, so I titled them with her name.
I made these for a bake sale to benefit our troops…our local guard unit is coming home from Iraq in June (God willing) and their wives were having a bake sale to raise funds for a splendid welcome home event.
They each have a Hershey’s Bliss Heart in the center.
I made these for us to eat today, and gave 1/4 of the batch to my sister Andrea and her kids. I’m telling ya, we’re all junkies. These cookies are that good!
The perfect texture, the perfect thickness.?
I like mine with a sugared top, Little Man likes them really plain.
Of course he didn’t inform me of this little tidbit till I was done baking.
Oh well, maybe next time. In the meantime, he’s eating these the way they are.
I’ve created an adorable recipe card for you to download for this extra special recipe. I used the incomparable Mary Fran from NitWit Collections’ “Oh the Possibilities” Kit to make it, and my own Recipe Card Template for Photoshop. Be sure to check out NitWit Collections and TooFaboo for even more gorgeous kits, templates and crafting ideas and supplies. Special thanks to Mary Fran for her permission to use this kit in this manner.
Nancy L.’s Peanut Butter Cookies
1/2 C. Shortening
1 C. Peanut Butter
1 C. White Sugar
1C. Brown Sugar
3 1/4 C. flour
2 tsp. baking soda
1 tsp. salt
1/2 C. milk
Preheat oven to 375.
Cream shortening and sugars in a large mixing bowl. Add peanut butter, mix well.
Add eggs, one at a time, stirring well after each addition. In a separate bowl, combine flour, baking soda and salt. Stir well to equally distribute baking soda throughout the flour.
Alternate adding milk and flour mixture to cream mixture, stirring well to combine.
Using a cookie scoop or your hands, shape dough into balls. Flatten on cookie sheets with a fork to form a criss cross pattern.
Top with sugar before baking if you like.
Bake 10-12 minutes.
Makes 32-36 large cookies.
I hope you enjoy the recipe and the recipe card, my mom and I are happy to share them with you.