A Country Garden Journal may earn commission for purchases made after clicking links on this page. Learn More. This comes at no extra cost to you.
PEANUT BUTTER CRISSCROSS COOKIES
QUICK Table of Contents
This is a Cookie recipe from my Aunt. She was making these for her kids back in the 1960s, and they still love them. I love them, too. Even for BREAKFAST! And any cookie made with creamy or chunky peanut butter is destined to disappear fast!
Peanut Butter Cookies seem to be running neck-and-neck with Chocolate Chip Cookies in popularity.
The recipe makes 5 dozen cookies – – – unless you want to make each one super-sized. I would!
PEANUT BUTTER CRISSCROSS COOKIES: INGREDIENTS
1 cup shortening
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 cup creamy peanut butter (you could increase this to 1 1/2 cups, if you like)
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
Thoroughly cream the shortening, sugars, eggs, and vanilla. Stir in the peanut butter.
Sift the dry ingredients. Stir them into the creamed mixture.
Drop by teaspoons on an ungreased cookie sheet. Press each with the back of a fork to make crisscrosses.
Bake at 350 degrees for 10 minutes. Makes 5 dozen cookies.
HAPPY BAKING! Susan