Subject: Peanut Butter Cookies
From: Unicorn (unicorn@indenial.com)
Date: Sun Apr 30 2000 - 10:26:52 EDT
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F O O D F U N N Y
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Reader Judith Katz of Johannesburg, South Africa says, "My husband is
a great consumer of peanuts but after reading this he has become
cautious of nuts when offered some outside of our home."
A Preacher visits an elderly woman from his congregation. While
sitting on the couch he notices a large bowl of peanuts on the coffee
table. "Mind if I have a few?" he asks.
"No, not at all" the woman replies.
They chat for an hour and as the preacher stands to leave, he realizes
that instead of eating just a few peanuts, he had emptied most of the
bowl. "I'm terribly sorry for eating all your peanuts, I really just
meant to eat a few."
"Oh that's all right" the woman says. "Ever since I lost my teeth all
I can do is suck the chocolate off them."
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T O D A Y ' S R E C I P E
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I doubt there are many Americans who don't have fond memories of
helping their mothers or grandmothers make these cookies as children.
Making the traditional crosshatch pattern on the cookies with the
tines of a fork is ideal work for even the youngest cooks in the
family. I am told that peanut butter is now widely available outside
the USA, so it's high time we share this classic American treat with
the rest of the world.
Peanut Butter Cookies
2+1/2 cups (625 ml) sifted all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1/2 cup (125 ml) butter or margarine
1/2 cup (125 ml) vegetable shortening
1 cup (250 ml) sugar
1 cup (250 ml) firmly packed light brown sugar
2 eggs
1 cup (250 ml) peanut butter (creamy or crunchy)
Sift the flour, baking powder, and salt together onto a piece of wax
paper and set aside. Beat the butter and shortening in a large bowl
with an electric mixer until light and fluffy. Add the sugars and
beat until fluffy. Beat the eggs in one at a time. Add the peanut
butter and beat until blended. Add the flour mixture, about 1/3 at a
time. Refrigerate the dough for at least 2 hours. Shape the dough
into balls about 1 inch (2.5 cm) in diameter and place on a lightly
greased baking sheet, about 3 inches (8 cm) apart. Using the tines of
a fork that has been dipped in flour, flatten the balls leaving a
crisscross pattern on the cookies. Bake in a preheated 375F (190C)
oven for 10 to 12 minutes, until slightly firm. Transfer to wire
racks to cool. Makes about 5 dozen cookies.
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