Shortening Peanut Butter Cookies are based on the kind of peanut butter cookies I used to eat in kindergarten. This was some period just after the dark ages — back when homemade food and peanuts were allowed in schools. A time when people used shortening and didn’t know about trans fats.
This recipe is very basic, but it will produce a fairly thick crisp peanut butter criss-cross cookie. The key ingredient is shortening. I
use butter flavored used to use butter flavor (don’t really like it anymore) for a little added flavor, but you can use regular if you want. You can also add a bit more peanut butter to intensify the peanut butter flavor, but if you do, the cookies might not be as crisp.
Criss-Cross Peanut Butter Cookies
1/2 cup butter flavored or regular shortening (98 grams))
Generous 1/2 generous peanut butter (140 grams)
1/2 cup granulated sugar (100 grams)
Packed 1/2 cup brown sugar (110 grams)
1 large egg, room temperature
1/2 teaspoon vanilla
1 1/4 cups all-purpose unbleached flour (160 grams)
1 teaspoon baking soda
1/4 teaspoon salt
Some extra peanuts if desired
Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and both sugars. Stir in the egg and vanilla.
Meanwhile, in another bowl, stir together the flour, baking soda and salt, then add that mixture to the peanut butter mixture and stir until incorporated. Add some peanuts (however many you want) if you feel like it.
Shape into small balls about ¾ inch in diameter and place balls a few inches apart on parchment lined cookie sheets. Wet a fork with water and shake off excess. Press the damp fork into cookies and make deep criss-crosses. If fork dries, dampen it again and continue.
Bake for about 10-13 minutes or until golden brown. Remove from cookie sheet and place on a rack to cool.
Makes about 2 ½ dozen