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PEANUT BUTTER COOKIES

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

Ingredients

  • 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

Instructions

  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.