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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, October 25, 2006

Peanut Butter Cookies

It's that time of year for baking cookies. One of my family's all time favourite is peanut butter cookies so I'm sure to include them in the holiday baking.

Peanut Butter Cookies

The recipe I use comes from the old Betty Crocker's Cookbook given to me by my late mother-in-law the first Christmas after we were married. The pages have yellowed and some have spills along with the first 5 pages missing so I don't have a publication date but I know the book is a least over thirty years. This cookbook got me out of many a near cooking disaster when I was first married. It is still the first cookbook I turn to despite having a lot of other cookbooks.

These cookies are so popular with family and friends that I multiple the recipe by four and often have to make a second batch. Some of the dough balls always find their way into my husband's mouth with his feeble attempt to convince me he is just taste testing. Then he calmly pours himself a huge glass of milk and hovers in the kitchen waiting for the first hot cookies. Once he has loaded his plate and wandered off to enjoy his snitched treats I can get on with the rest of the cookies.

Be sure to check my notes at the end of the recipe.

Peanut Butter Cookies

1/2 c shortening (half butter or margarine, softened)
1/2 c peanut butter
1/2 c granulated sugar
1/2 c brown sugar (packed)
1 egg
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Mix thoroughly shorening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, baking soda, baking powder, and salt. Cover and chill.

Heat oven to 375 degrees farenheit. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dippen in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12 mintes or until set but not hard.
About 3 dozen cookies.

My Notes: I use half butter and half shortening as it gives a better flavour. The original recipe just said "soda" so I have corrected that to "baking soda". The original recipe indicates to bake at 375 degrees farenheit. This temperature works fine for regular baking pans and ovens. I had to adjust the temperature by lowering 25 degrees farenheit for baking with convection. I found the timing is slightly lowered because of convection and using insulated cookie sheets. Oh and the orginal recipe did not indicate whether to grease the cookie sheet. With these cookies greasing in unnecessary.


1 food lovers commented:

jayedee said...

sounds lovely! and just what i need to help my thighs with their bid for world domination! lol