Thursday, February 7, 2013

Soft Peanut Butter Cookies



Remember when I made Homemade Brown Sugar the other day?  I promised the recipe for Peanut Butter Cookies.  Well, after that, the attack of the stomach flu landed on me and I didn't get recipe that posted.  Having just finished the last of these delicious Soft Peanut Butter Cookies, I remembered that I needed to post the recipe.

This recipe uses shortening.  I rarely buy or use shortening but I confess that I do use shortening when it comes to making soft cookies.  I normally make Chocolate Chip Cookies and use shortening (not butter-flavored, just regular).  I find that when I use butter, I just cannot get soft cookies like I can with using shortening. 

The other night I was pinning and pinning on Pinterest and ran across a simple, delicious recipe and scrumptious picture for peanut butter cookies.  Hmmm!  Sometimes I forget to make this simple, old fashioned cookie.  Why?  I don't know.  Truly they are never upstaged by exquisite frosted cookies on any cookie platter because when you eat one, it all comes back - the church socials, trips to grandma's house, bright red punch or cold glasses of milk and ... peanut butter cookies, all glistening with sugar and hatched.  You never have to guess which kind they are.  You just know!  Those are Peanut Butter Cookies!  They are easy, frugal, and delicious; a bright spot for any lunchbox!

Here's how I made Soft Peanut Butter Cookies AT HOME MY WAY:


Soft Peanut Butter Cookies
 
  •  1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1 1/4 cups firmly packed light brown sugar
  • 3 Tablespoons milk
  • 1 Tablespoon vanilla
  • 1 egg
  • 1 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
Directions:

Heat oven to 375°.  Spray cookie sheets with cooking spray

Combine peanut butter, shortening, brown sugar, milk, and vanilla in a large bowl.  Cream very well or beat with mixer until combined.

Add egg.  Beat just until blended. 

Add baking soda and salt.  Blend well.

Add flour.  Blend again.

Drop by heaping teaspoons 2 inches apart onto cookie sheets (I spray mine.)  I spray my fork with cooking spray and press to make the hatch marks.

Bake at 375° for 7-8 minutes or until set and just beginning to brown.  Cool 2 minutes on the baking sheet, and then remove to a cooling rack or foil.



Enjoy!
 
Gina



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