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Peanut Butter Cookies
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    • Ingredients

    Serves:

    Directions

    Preheat the oven to 350°F.

    In a large bowl, cream together the shortening, sugars, eggs, and vanilla until thoroughly mixed. (Editor's note: While Amish cooks would not have an electric mixer, one can be used for this recipe on the lowest setting.) Stir in the peanut butter, flour, baking soda, and salt. The batter will be thick and should be stirred vigorously with a wooden spoon or kneaded with your hands in the bowl until everything is thoroughly mixed. Chill the dough for 1 hour.

    Remove the dough from the refrigerator. Shape the dough into 1½-inch balls and place 3 inches apart on ungreased baking sheets. Press each cookie with the back of a floured fork to make a crisscross pattern on top. Bake until the edges are brown, 12 to 14 minutes. Remove from the oven and leave on the baking sheet for a few minutes before transferring to a cooling rack and then put into sealed containers. These cookies will stay fresh for up to 5 days.

    BAKING TIP:

    When rolling out cookie dough, sprinkle the surface with powdered sugar instead of flour. Too much flour can make the dough heavy.

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    1 Comment

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    Jillian

    This was one of the better Peanut Butter Cookie recipes I have tried. They came out just a tiny bit on the dry side, so I plan to add a little more peanut butter next time. My kids ate them as fast as I could pull them from the oven! Delicious!

    December 09 2010 at 6:26 PM Report abuse rate up rate down Reply

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