Reader question… “My family loves your other cookie recipes, but I’m wondering if you have a recipe for peanut butter cookies. Whenever I make them, they do not taste as ‘peanutty’ as I would like. Any ideas or hopefully a recipe you would share?” –Rhonda P.
These peanut butter cookies are the ones I remember from my childhood. The recipe comes from a Spry shortening cookbook that was published seventy-one years ago. These cookies are very easy to make and they have a wonderful peanut taste. For the best flavor, be sure you use a natural peanut butter that contains only peanuts, or peanuts and a little salt. (Some of the popular brand name peanut butters contain so many other ingredients, the real peanut taste is often lost.) A natural chunky-type peanut butter is especially nice in this recipe.
1/2 cup shortening (I use butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg (well beaten)
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream shortening/butter and peanut butter. Add sugars gradually and cream well. Add egg. Sift dry ingredients together and add to mixture. Chill.
Form into balls the size of a walnut and place on a lightly greased cookie sheet. Flatten each ball with a fork in one direction, then again in the opposite direction to make a criss-cross pattern.
Bake the cookies in a moderate oven (350°F) for ten to twelve minutes. This recipe makes about four dozen cookies.
These cookies freeze well.