Sadie's Peanut Butter Cookies
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.
Servings 32
Cost 5
Ingredients
- 4 oz 114 grams unsalted butter
- ½ cup 100 grams non-hydrogenated shortening or leaf lard (114 grams)
- 1 cup 260 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
- ½ teaspoon 2 ml salt
- 1 cup 114 grams cake flour
- 1 cup 135 grams all purpose flour
- ½ cup lightly salted peanuts chopped – (big handful)
Instructions
- Cream butter, shortening (or lard), peanut butter, and both sugars together in a mixing bowl.
- Add eggs 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.
- Chill the dough for about an hour.
- Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment or just use nonstick sheets and don't lined them with anything.
- Using a medium size cookie scoop, scoop out about 32 balls of dough and arrange 2 ½ inches apart on baking sheets. You can leave them as balls or you can use a fork and make a criss-cross pattern.
- Bake for 12 - 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"
"First United Church, Waterloo, 1942"
