I have a collection of around 10,000 cookbooks or so – I refuse to know the exact amount because I refuse to count them – and I am always on the lookout for more. I love the history of food and the history of recipes and how and where they originated. I always tell people once I am retired I will become a “Food Historian”.
Back to the cookbooks though…
Browsing over a old Church cookbook I found a peanut butter cookie recipe, from Mrs. Bennett, that caught my eye. I decided to try it and after taste testing, I was immediately taken back to my childhood and the local “Egg Farm” where my family and I visited for cookies, cakes and pies. This recipe is a keeper! I went back and adjusted a few things, including the bake time, to get the finished results I wanted.
This recipe produces a light, crunchy almost “brittle” type cookie. Trust me – these are FABULOUS!
Thank you Mrs. Bennett!
Mrs. Bennett’s Peanut Butter Cookies
1 cup white granulated sugar
1 cup lightly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup solid vegetable shortening
2 large eggs
1 1/2 teaspoons baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups white all-purpose flour
Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl combine the white granulated sugar, light brown sugar, smooth peanut butter and solid vegetable shortening until light in color and fluffy in texture.
Beat in the 2 large eggs.
Add in the baking soda, pure vanilla extract and salt. Stir to combine.
Gently fold in the white all-purpose flour.
Roll teaspoon size amounts of the dough into balls and place on prepared baking sheets. Gently press down making a cross mark on each cookie with a fork.
Bake, one sheet at a time, in preheated oven for 14 minutes.
Remove and allow to cool slightly.
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