1950 Peanut Butter Cookies Food

GRANDMA'S OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Place butter and vanilla extract in a mixing bowl; beat with a stand mixer or electric mixer at medium speed until fluffy, about 2 minutes. While continuing to beat, gradually add brown sugar and granulated sugar; beat until well combined.
• Add eggs, one at a time, beating after each addition until incorporated. Add peanut butter and beat until combined.
• Add flour, baking powder, and salt; mix on low speed until just combined.
• Roll dough into 1-inch balls; place on a cookie sheet. Flatten with a fork dipped in granulated sugar; repeat with the fork turned perpendicular to the first marks to create a cross-hatch pattern.
• Bake at 375 degrees for about 9 minutes, or until very lightly browned.
• I like my peanut butter cookies soft, so I watch them closely while baking and take them out of the oven as soon as they are lightly browned.

BETTY CROCKER PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl.
• Stir in remaining ingredients.
• Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375ºF.
• Shape dough into 1 1/4-inch balls.
• Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
• Bake 9 to 10 minutes or until light golden brown.
• Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
• Cool 5 minutes; remove from cookie sheet.
• Cool on a wire rack.
• Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.

CHEWY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix peanut butter and milk until smooth. Stir in Bisquick mix and vanilla until blended.
• Shape dough into 1 1/4-inch balls. Roll tops in sugar. On ungreased cookie sheet, place balls, sugar sides up, 2 inches apart. Flatten in crisscross pattern with fork dipped in additional sugar.
• Bake 7 to 9 minutes or until centers are set and bottoms are light golden brown. Do not overbake. Remove from cookie sheet to cooling rack. Cool 15 minutes.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.