A Farm Journal Cook Book recipe................My go to for the classic "Peanut Butter Cookie". Kinda like the little black dress.....We all should have one just in case. Well, the Peanut Butter Cookie is no exception. Your recipe box will thank you!
I have a collection of the Farm Journal Books that I have picked up at flea markets, antiques shops, and pulled a couple from my mother's cookbook collection. I have also purchased a couple from Amazon.
One of the book has been signed by Anne and she traced her hand and wrote a note to her friend. Fall 1998 saying "I couldn't resist getting this book for you. I hope we can do more baking together. I miss you. You are never far from my thoughts." Signed by Anne. Well, Anne the book has left the hands of your friend. I do hope you both got to do some baking together. I assure you that your book is in loving hands with me. Thank you Andi
Just love those lines on the cookies
Crunchy Peanut Butter Cookies
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup shortening
1 cup sugar
1 cup light brown sugar, packed
1 cup chunky peanut butter
1 tsp vanilla
Preheat oven to 350 degrees (recipe says 400 degrees but my oven runs hot)
In your mixing bowl add the shortening, sugar, light brown sugar and mix this until light and fluffy. Add the eggs one at a time and continue to mix until combined. Add the vanilla and the chunky peanut butter and mix.
In another bowl add the flour, salt, baking soda and whisk this together then add a little at a time and mix.
Using a cookie scoop roll the dough into balls. Place 2 inches apart on a lined baking sheet with parchment paper. Using a fork and dip it in some flour and make crisscross pattern to flatten out the balls. Bake for about 8-9 minutes or until golden brown. The amount and time to bake will depend on the size of the cookie dough.
Little summer in Maine 2013