I’ve made some “fancy” cookies the last few times and my husband was lamenting that I never make any “regular” cookies. So this week I made one his favorites, the Peanut Butter Cookie. An oldie but a goodie.
When ever I make classic American anything I always turn to my beloved Fanny Farmer cookbook where this recipe comes from. It’s worn and the pages are falling out, but I love it. Every recipe in there works exactly like it says it will, and turns out tasty each time. From pancakes to apple pie to fried chicken, you’ll find all the mainstays of the kitchen in Fannie’s cookbook with detailed instructions that guarantee success. There are also great chapters on canning, jam making and pickling. Add this book to your collection. First published in 1896, it’s been updated several times. You can find the most current copy at many on line book sellers.
Peanut Butter Cookie Recipe
1 cup shortening
1 tsp vanilla
1 cup granulated sugar
1 cup brown sugar
2 eggs, beaten
1 cup peanut butter
3 cups flour
1/8 teaspoon salt
2 tsp baking soda
Preheat oven to 350 degrees. Grease cookie sheets. Cream together shortening, vanilla and sugars. Add the eggs and beat well. Stir in peanut butter. Mix together flour, salt and baking soda then add the peanut butter mixture. Combine thoroughly. Form into tiny balls with palm of hands. Place on cookie sheet. Press each cookie twice with back of fork to make crisscross design. Bake 8 to 10 minutes.
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