My first clear understanding of Emily’s cooking abilities came when she was around 7. I was juggling work and being a single Mom. On a Friday evening I found myself on the phone handling an installation issue on a jobsite. Apparently I had been on the phone longer than I realized. Most kids would have been tugging at a shirttail, raising objections-anything to get Mom’s attention to feed their hungry stomachs. My child handed me a plate of hot pancakes.
Emily has always helped me in the kitchen just as I had helped my Mom and my Grandmothers, so she wasn’t exactly a novice in the cooking arena. But at age 12, the first time she made these Peanut Butter Cookies I was truly in for a treat. They were perfectly sized, beautifully executed and most importantly they tasted divine! She’s a hard act to follow!
These cookies are slightly golden and crisp on the outside, with a buttery, peanut butter tenderness on the inside. The dusting of sugar in the crisscross pattern across their tops adds an extra hint of sweetness. It’s no wonder why they’ve been a standard in kitchens for decades.
This is a classic through and through!
Peanut Butter Cookies
½ cup granulated sugar
½ cup dark brown sugar
½ cup smooth peanut butter
¼ cup shortening
¼ cup butter, room temperature
1 extra large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
In a large mixing bowl, cream the granulated sugar, brown sugar, peanut butter, shortening and butter together until light and fluffy.
Add the egg and the vanilla, blending until well mixed.
In a separate bowl whisk together the flour, baking soda, baking powder and kosher salt. Add to the peanut butter mixture blending on low speed just until mixed together.
Cover and refrigerate for at least 3 hours.
Shape the cookie dough into 1” balls. Place on a baking sheet lined with parchment or a Silpat liner, leaving 3” between each cookie.
Dip a fork into the cookie dough first and then into granulated sugar then gently press into each cookie ball, flattening and creating a “crisscross” pattern.
Dipping the fork into the cookie dough first helps the sugar to stick to the fork. Dip into the sugar each time you press into the cookie to “dust” the cookie with a tiny bit of sugar.
Bake at 375 degrees for about 8-10 minutes or until lightly brown. Do not over bake-the cookies will firm up as they cool.
Cool slightly then transfer to wire racks to cool completely.