Thanksgiving is a memory and the upcoming holidays are approaching fast. As I get older, the faster they arrive, and it's time for me to get into my holiday baking mode. I'm not a fancy baker — far from it. I'm a traditional type of gal, and the recipes that mom and I made in the '60s are my tried and true favorites.
Martha may have picture perfect cookies that belong on the front page of a glossy magazine but give me my old time confections! Last year, I gave you my chocolate chip walnut and oatmeal raisin recipes, so it's time you get my third favorite cookie recipe. They are recognized by their crisscross pattern made by a fork dipped in flour. Yes, peanut butter cookies are indeed a "milk dipping" good time. Hope you enjoy them!
Lori Edmonds is a Reisterstown resident and can be reached via email at email@example.com.
•¼ cup shortening
¼ cup butter
½ cup peanut butter (creamy or chunky, your choice)
½ cup brown sugar (packed)
1 large egg
1 ¼ cup flour
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
Cream together the shortening, butter, peanut butter, brown sugar and egg until thoroughly mixed. Mix the flour, baking soda, baking powder and salt. Slowly add the flour to the creamed mixture until completely mixed. Cover and chill at least one hour. Heat oven to 375 degrees, shape dough into 1-inch balls and place 3 inches apart. Dip a fork into flour and press the crisscross design on the top of each cookie. Bake for 10 to 12 minutes or until set.