These peanut butter cookies are perfect for an afternoon tea with your friends or with your family. Watch as everyone devours these sweet treats. The kids will love these the most, I assure you. My nephews and my niece couldn’t get enough of them! That’s why it’s always a good idea to make a double batch of these. Don’t worry, they won’t be around long enough to go bad!
Our friend over at Taste of Home has this to say about this recipe:
“My mother insisted that my grandmother write down one recipe for her when she got married in 1942. That was a real effort because Grandma was a traditional pioneer-type cook who used “a little of this or that ’til it feels right.” This treasured recipe is the only one she ever wrote down!”
Oh! She reminds me of my grandmother. My grandmother used to do this too, which is why most of her recipes weren’t passed on to the next generation and my aunts and my mom had to recreate them by taste. I am glad that she was able to write down this for you though. And thank you for sharing this with us!
Ingredients
1 cup Great Value shortening
1 cup Jiff peanut butter
1 cup Domino sugar
1 cup Domino packed brown sugar
3 Eggland’s eggs
3 cups Gold Medal all-purpose flour
2 teaspoons Clabber Girl baking soda
1/4 teaspoon Morton salt
Instructions
Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well.
Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
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Quick Tip: For that extra texture, you can add nuts if you like.
Thanks again to Taste of Home for this amazing recipe.