Michael’s Peanut Butter Cookies

This is the first peanut butter cookie recipe I ever made and even though I’ve tried dozens of others, this is the one I always go back to.

It is definitely no-frills but when they taste this good, who needs frills?

INGREDIENTS
1/4 cup sifted flour
1/2 teaspoon salt
1 teaspoon baking powder

1/2 cup creamy peanut butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg

INSTRUCTIONS
First, a hint: If you don’t have a sifter, you can pour flour into a bowl and use a simple wire whisk to accomplish the same thing. Whisk the flour and then spoon it carefully into a measuring cup.

PREHEAT the oven to 375 degrees.

1. Add the first three (dry) ingredients to a small mixing bowl and whisk together to blend.

2. In a second mixing bowl add the remaining ingredients and mix well until creamed.

3. Add dry ingredients a little at a time and stir well until completely incorporated.

4. Form small dough balls about 1″ in diameter and place on a baking sheet lightly coated with cooking spray. Be sure to leave plenty of space for the cookies to expand so put not more than a dozen on a sheet at once.

5. Using a regular table fork, press each dough ball down slightly to make an indention. Repeat the process at a 90 degree angle from the first to make the crosshatch design. Dip the form in water often to keep it from sticking to the dough.

6. Bake at 375 for 10-12 minutes. Pull from the oven and allow to cool on the baking sheet for at least 5 minutes before moving the cookies to a cooling rack.