This morning has been a good one. We're just now feeling ready for the day at 3:30 but that's okay. I had to make a dessert this morning for a dinner I'm going to tonight at a friends. Anderson helped me of course but I figured he'd be unhappy that he couldn't eat the cobbler himself so figured we should make cookies or something he could have.
Truth be told he forgot about the cobbler quickly but I still wanted to make cookies and when my Mom suggested we make her mother's peanut butter cookie recipe how could I say no? My Mom does not like to bake or cook but for our sake we went ahead and made her kitchen a mess. Cooking is of course fun to me and now I find it's a great activity to do with Anderson as well. The days have not yet turned warm for us so to pass time in the mornings while Tucker is napping I find cooking something with Anderson a great pastime. Before his nap today he agreed and said, "I like cooking with mama." Melt my heart, kid.
My grandma June was a good cook who loved us well. She left many recipes to my Mom and I always want to try my hand at them. Some I'd like to give a little update to but these I'd leave as is. Although I love the flavor of burnt peanut butter cookies these are soft and melt in your mouth. I blame the shortening and let me tell you, there are some times when we need to get past our 2014 ideas of shortening and be okay with it. I'm sure we consume far worse things without knowing it so just let yourself have shortening this once for me, and for Grandma June.
Grandma June's Peanut Butter Cookies
Ingredients You'll Need:
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, beaten well
- Preheat your oven to 375.
- Sift together the flour then add in the baking soda, baking powder, salt, and sift again.
- In a separate bowl cream together the shortening and peanut butter then add in the sugar and egg and combine well. Now add in your dry ingredients and mix to combine.
- Chill the dough in plastic wrap for a good 20 minutes or longer if you prefer.
- Remove the chilled dough and form into balls then using a fork make criss-cross implants.
- Bake for 8-10 minutes until golden.
Enjoy... Anderson did about 5 times over!
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