i just made these for a church potluck (of all things) and they were so nostalgic. a classic childhood cookie. they were also perfect because my baking window of time is completely unpredictable! the dough was actually in the fridge overnight. never the less, i thought they were pretty tasty. so i loaded up a sturdy paper plate of my best cookies! (i don't have enough pot luck experience to take something in a pan that has my name on it.) speaking of names on things....when i was younger i entered some ginger snap cookies in the county fair. the rules are you write out your recipe, fill out a little entry slip & then present your 4 best cookies on a white paper plate. on the bottom of your paper plate you also write your name, etc. we used a giant permanent marker. yep, you guessed it...my lovely ginger snaps absorbed the smell! i don't recall if the judges docked me for it, but moral of the story? the industrial size permanent marker was a bad idea.
Betty Crocker Peanut Butter Cookies
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening (i used butter)
1/4 cup butter, softened
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375ºF.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.