Blue Ribbon Peanut Butter Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two. Ingredients:
1/2 cup butter or 1/2 cup margarine (i always use butter) |
1/2 cup peanut butter (crunchy or smooth) |
1/2 cup granulated sugar |
1/2 cup brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1 1/4 cups sifted all-purpose flour |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup granulated sugar (use to roll cookie balls in) |
Directions:
1. Cream butter, peanut butter, both sugars, egg and vanilla.
2. Sift together all the dry ingredients; blend into creamed mixture.
3. Shape in 1 inch balls; roll in granulated sugar.
4. Place 2 inches apart on a ungreased cookie sheet.
5. Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
6. Bake at 375 degree oven for 10 to 12 minutes.
7. Cool slightly; remove from pan.
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