This cookie oozes warm peanut buttery goodness.  A perfect vintage accompaniment to any cookie plate.  The recipe, known in the book as Peanut Butter Balls, is adapted from the 1933 cookbook Balanced Recipes.

Course: Dessert
Servings: 16 ea
Calories: 126 kcal
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1/2 tsp Soda
  • 1/2 cup Peanut butter, creamy
  • 1/4 cup Shortening
  • 1/2 cup Brown sugar
  • 1 ea Egg
  • 2 tbsp Lemon juice
  • Grated rind of 1 lemon
  1. Preheat oven to 375F. Sift flour, salt and soda together in a large bowl. In a stand mixer, cream peanut butter and shortening; add brown sugar gradually. Add unbeaten egg, lemon juice and grated lemon rind; beat well. Stir in dry ingredients. Chill dough thoroughly.
  2. Grease baking sheets or use a baking mat. Form dough into small balls; place on baking sheet. Press each cookie once with tines of a fork to flatten, and then press again at a 90 degree angle to form a sort of cross decoration. If the dough crumbles a little press the dough back together. 
  3. Bake in a 375F oven for about 10 minutes. Allow them to cool on the baking sheet - they will firm up nicely without being tough or crunchy.