Friday, September 5, 2014

Peanut Butter Cookies

Peanut Butter Cookies

These are a winner with all ages.  We used to make them growing up and our Dad made them, too.

As a kid, I liked pressing the cookie dough with a fork to make the pattern on the top.

Christine brought the well-worn family recipe with her when she came to visit, and made them for us.  Thanks, Tina!

Peanut Butter Cookies
(from Lucy T. Babb,  Hillcrest H.S., Fountain Inn, South Carolina)

1 cup peanut butter (smooth or chuncky, both work well)
1/2 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs, well beaten
2 cups sifted flour
2 t. soda

Preheat oven to 350 degrees.

Cream peanut butter and shortening together.  Add sugar gradually, continuing until mixture is light and fluffy.
Add beaten egg.  Sift flour and soda together, add mix well.  

Drop mixture by teaspoon (we always rolled balls) on cookie sheet.

Press down with tines of a fork.  (we do it in both directions)

Bake 10-15 minutes at 350 degrees.
Yes, they will fill the pan, and touch each other.  Let them cool in the pan for about 10 minutes, then use a spatula to divide the cookies and remove them to a rack to finish cooling.

Makes a whole bunch.

Thanks, Christine, for adding this Hall family recipe to Feast Everyday.


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