I've been making these peanut butter cookies for over 40 years; they are my husbands all time favorite. I've made them so many times that I don't even have to open the recipe book anymore. They are foolproof and VERY easy to make.
1/2 cup Butter Flavored Crisco (no substitutions, see note below)
1/2 cup peanut butter (I use Jiff)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 teaspoons baking soda
1 1/4 cups flour
In a stand mixer, cream together the Butter Flavored Crisco + Peanut Butter + brown sugar + granulated sugar. Beat until it is light and fluffy (takes just a minute or so).
Add the egg and vanilla and beat till smooth...set aside.
In a bowl stir together the flour, salt and baking soda. Add this dry mixture to the creamed mixture and beat until well mixed.
If the cookie dough seems a little dry or crumbly, add a tablespoon of water and mix a few more seconds.
Roll the cookie dough into balls about the size of a small walnut and then roll the balls in granulated sugar. Place on an ungreased baking sheet (about 2" apart) and flatten a little with a fork in a criss-cross pattern.
Bake in a 375° preheated oven for 10-11 minutes or until edges of the cookie are light golden. Let cookies cool on the pan for about a minute, then gently transfer them to a cooling rack (or waxed paper) to cool completely. The cookies will crisp up a little while cooling.
NOTE: Cooking time depends on how large you make these cookies. Dough balls about the size of a small walnut, bake for 11 minutes in my electric oven.
NOTE: Don't be tempted to use butter in this recipe. The Butter Flavored Crisco makes a light and tender cookie. Butter will give you a very dense and heavy cookie.
Roll the cookie dough into balls about the size of a small walnut and then roll the balls in granulated sugar. Place on an ungreased baking sheet (about 2" apart) and flatten a little with a fork in a criss-cross pattern.
Bake in a 375° preheated oven for 10-11 minutes or until edges of the cookie are light golden. Let cookies cool on the pan for about a minute, then gently transfer them to a cooling rack (or waxed paper) to cool completely. The cookies will crisp up a little while cooling.
NOTE: Cooking time depends on how large you make these cookies. Dough balls about the size of a small walnut, bake for 11 minutes in my electric oven.
NOTE: Don't be tempted to use butter in this recipe. The Butter Flavored Crisco makes a light and tender cookie. Butter will give you a very dense and heavy cookie.
ENJOY !!!
