Peanut butter crisscrosses

From Better Homes and Gardens, my standby peanut butter cookie through the years.   


  1. 1 ½ cups all-purpose flour
  2. 1 teaspoon soda
  3. ¼ teaspoon salt
  4. 1 cup shortening
  5. 1 cup sugar
  6. 1 cup brown sugar
  7. 1 egg
  8. ½ teaspoon vanilla
  9. ½ cup peanut butter

Pre-heat the oven to 350 degrees and prepare a baking sheet with parchment paper 

  1. Sift the flour, soda, and salt into a bowl and set aside.
  2. Cream shortening and sugars until light and fluffy, about 3 minutes.
  3. Add the egg and beat until smooth scrapping the sides of the bowl with a spatula.
  4. Add the peanut butter and cream the mixture until smooth.
  5. Add the flour in two additions scrapping the sides of the bowl with a spatula until incorporated.
  6. Roll a rounded teaspoon piece of dough into a ball and place on the prepared pan.
  7. Using the tines of a fork that has been dipped in flour, flatten the cookie in a crisscross fashion.
  8. Bake for 10-12 minutes.  Leave cookies on the pan for about 5 minutes before removing them onto a cooling rack.

Yield:  4 dozen cookies.

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