Wednesday, February 10, 2010

Peanut Butter Cookies

I made my dad a batch of peanut butter cookies last night. Tasty things that turned out fluffy, just very slightly crumbly, and oh so good.

First batch went before it was fully cooled, second batch was half gone by bedtime. The second batch was also slightly overcooked, so this morning they are a bit tough, but the fluffyness of them made it so they're not impossible to eat like sugar cookies can tend to get.


Peanut Butter Cookies

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1/2 cup butter
1/2 cup shortening

1 cup sugar
1 cup firmly packed dark brown sugar

2 eggs

1 cup creamy peanut butter

Sift together first three ingredients (flour, salt and baking powder), and set aside.

In a mixing bowl cream the butter and shortening together until fluffy, add sugars one at a time and beat until fluffy after each. Add eggs and beat mixture until eggs are fully incorporated in mix. Add peanut butter and beat until well mixed and fluffy.

Add half of dry ingredients and beat, then add second half of dry ingredients. Dough will be soft and fluffy.

Scoop by heaping tablespoons onto cookie sheet and press down slightly with a fork. Turn fork and press just enough to create the traditional cross weave fork imprint on top of each peanut butter cookie.

Bake at 350 degrees F for about 12 minutes - until bottoms have turned a golden tan. Transfer to wire racks to cool. Best served while still warm.

I made two dozen cookies and still have more than half a bowl of cookie dough that I wrapped in plastic wrap and put in the refrigerator.

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