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Sadie’s Peanut Butter Cookies

by on May 12, 2009 · 7 comments

This recipe was given to me by Val who got it from her friend Sadie in Canada. Over the years we’ve made adjustments. For instance, the original recipe calls for lard, but since non-hydrogenated lard is hard to find, we’ve used shortening. The original recipe also called for “cake & pastry flour” but Val and I use cake flour. Val uses 2 to 2 ½ cups (usually 2 cups) cake and I use a mixture of cake and all-purpose. If you make these as directed and don’t skip the shortening, you should get light, crispy cookies. Bake time is key. For crisp cookies, bake longer and for tender cookies with crisp edges, bake just until the cookies appear set. Also, I am sorry to say that the lard version was the best! If you can find some good lard, try it out in these cookies. I’m almost tempted to go render some bacon fat and see what happens.

crispy-peanut-butter-cookies

 

Sadie’s Peanut Butter Cookies
 
Prep time
Cook time
Total time
 
These have a light and crispy texture thanks to the shortening. Butter won’t give you the same results, unfortunately. For best results, use a mixture of shortening and butter.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 4 oz (114 grams) unsalted butter
  • 1/2 cup (100 grams) non-hydrogenated shortening or lard
  • 1 cup (280 grams) peanut butter
  • 1 cup (200 grams) brown sugar
  • 1 cup (190 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) baking soda
  • 1/2 teaspoon (2 ml) salt
  • 1 cup (114 grams) cake flour
  • 1 cup (135 grams) all purpose flour
  • 1/2 cup lightly salted peanuts, chopped – (big handful)
Instructions
  1. Cream butter, shortening (or lard), peanut butter, and both sugars together in a mixing bowl. Add eggs and vanilla and beat until combined. Beat in the vanilla, followed by the soda and salt – make sure there are no lumps of stray soda. Stir in the cake flour, then stir in the all purpose flour, followed by the chopped nuts.
  2. Chill the dough for about an hour.
  3. Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment if you want.
  4. Shape dough into large balls (golf ball size) – a little smaller) and place cookie sheets. The cookies spread a bit, so leave room between the balls. Bake for 13 – 15 minutes or until lightly browned around the edges. The centers may seem a bit underdone at this point, but they will firm up. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.
Notes
Source:
“First United Church, Waterloo, 1942″

 

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Published on May 12, 2009

{ 7 comments… read them below or add one }

dawn May 12, 2009 at 3:11 pm

love that crispness around the edges, best part.

Carrie May 12, 2009 at 6:57 pm

Ok…bacon and peanut butter cookies! yes yes yes! I love to eat a bacon and peanut butter sandwich (on toasted bread), so I can’t see why a PB cookie made with bacon fat wouldn’t be good. It might even need to have bacon bits in it.

Anna May 12, 2009 at 7:45 pm

I almost tried it with bacon fat on Sunday, but didn’t.

shar May 13, 2009 at 4:10 am

Hey Anna,

Thanks for the post. If you do ever get up the time and patience to render the lard here is a link to a great blog, Homesick Texan, and she did it:

http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html

If you have never been to her blog, she’s got a great one.

Thanks for the recipe. Sounds fantastic! The PB cookie I love most you make is the Super Small Batch Extra Large Peanut Butter Cookies. We eat that alot in our home. Just lot of white chocolate chips and peanuts in ours though. Mmmmm! I’m making myself hungry.

Randi May 13, 2009 at 1:02 pm

fyi, cake and pastry flour in Canada is the same thing as cake flour in the US!!

Jessica "Su Good Sweets" May 14, 2009 at 11:35 am

I rendered bacon fat for cookies, and the flavor was much too strong for me. It’d be great to see if it turns out for you though. http://www.sugoodsweets.com/blog/2009/03/bacon-cookies/

Kathie August 2, 2009 at 3:25 pm

I have been searching for the recipe for the type of cookie I remember being given to me by ‘old’ ladies when I was small. Big and sort of crumbly. Maybe this is it.
I have never heard of lard being hydrogenated, and isn’t all shortening hydrogenated? that’s what keeps it solid at room temp.

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