Peanut butter cookies are an absolute must at anytime of the year. Grab a glass of cold milk and sit on the porch and enjoy your bounty with loved ones and close friends. An all-time classic cookie!

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup supermarket-style smooth peanut butter

1 1/2 cups King Arthur Unbleached All-Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

2 to 3 tablespoons water*

1. Preheat the oven to 350*F. Lightly grease (or line with parchment) two baking sheets.

2. Beat together the shortening, sugars, egg, vanilla, and peanut butter till smooth.

3. Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently till everything is well combined. Add enough water to make a cohesive dough.

4. Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.

5. Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.

6. Bake the cookies for 12 to 14 minutes, till they're barely beginning to brown around the edges; the tops won't have browned.

Remove them from the oven, and cool on a rack.

Recipe and photo courtesy of the King Arthur Flour Company.

Comments

DaeMac

0

 

 

I love making Peanut Butter cookies. I'll share my li'l tip, instead of a fork, I use the textured side of a meat mallet. Tap each and your ready to bake!

Monday 26 July 2010, 00:14

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