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Post by Yoris on Apr 20, 2019 14:18:46 GMT -7
Here's one of my favorite peanut butter cookie recipes from when I was a child (I made them occasionally as a teenager and probably helped make them when I was younger than that): 2½ cups sifted flour 1 teaspoon baking powder ½ teaspoon salt 1 cup butter or margarine or ½ cup each vegetable shortening and butter 1 cup sugar 1 cup firmly packed light brown sugar 2 eggs 1 cup crunchy peanut butter Source: PEANUT BUTTER COOKIES, from The New Doubleday Cookbook, by Jean Anderson & Elaine Hanna, 1985, p. 843 (the original recipe that I used was in an earlier version of the book, which was from one of the two volumes—but I think the recipe is the same; this new version is both volumes in one book) Anyway, I understand that recipe ingredient lists aren't copyrightable; so, that's why I'm posting it here. I do highly recommend the cookbook, too, personally. I pressed them like standard peanut butter cookies (with a wet fork). I never chilled the dough, personally (and I still loved the cookies). I mostly (if not always) used smooth natural peanut butter (the kind you had to stir), instead of crunchy (since we usually didn't have crunchy peanut butter). We didn't call it natural peanut butter and it wasn't labeled so, but that's what people call it, now. Anyway, natural peanut butter now is peanut butter without hydrogenated or partially hydrogenated oils (it can still have a plethora of non-peanut ingredients, including sugar and other oils, although I kind of doubt ours had much in it besides peanuts and salt). Bake for 10 to 12 minutes at 375° F. Wow. I thought there was vanilla in this, but there's not! Awesome. [HASH]cookie [HASH]recipe [HASH]brownsugar [HASH]vanillafree [HASH]wheat
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