Peanut Butter Cookies
Everyone has a favorite cookie from childhood. When my husband tasted these peanut butter cookies made
by Ruby Livingston, a cook at B'nai Brith Hillel Foundation, Urbana, IL., it brought back wonderful childhood
memories. We've added it to our repertoire, and it will probably remind our children of their childhood many years
- 1 cup butter or solid vegetable shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp. pure vanilla extract
- 3 cups all-purpose flour
- 2 large eggs
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/4 cup peanut butter (chunky is best)
Makes 35 large or 17 enormous cookies.
Cream the butter (or shortening), sugar, brown sugar, and vanilla.
Add the eggs, flour, salt, baking powder, and peanut butter, and mix well.
Measure with an ice cream scoop for very large cookies, or cut the ball in half for more a more manageable cookie;
flatten with a fork. Bake at 400°F. for 12-15 minutes, or until set and slightly brown. The baking time depends
on the size of the cookie. If you use the lower and upper racks of the oven simultaneously, avoid
burning the lower sheet of cookies by switching shelves after 6-7 minutes.