I racked my brain for a particular story that goes with these cookies. But there’s not one. Maybe because these cookies have just been an everyday fixture in my life, from those days of earliest childhood.
My first memory of these cookies was preserved while swinging on a backyard swing set, in those long ago days when I still called Shawnee “home.” I must have been seven or eight at the time. I had a cookie in one hand and a banana in the other, and even now, I partake in the occasional splurge of having this double childhood delight.
My mom liked these cookies. They may have been her favorite cookie, though I’m not sure. This cookie is a multi-generational favorite in our family — from Don’s mother Janice, to my daughter Kate and son-in-law Joe to both of my sons to my niece Abigail to my grandson Jackson.
And while they may not be everyone’s favorite cookie, I don’t know anyone who doesn’t like them. They stay fresh a long time, which may have accounted for their popularity with the boys. During college dorm years, I must have made 200 of these cookies a month. Perhaps I’m coming into my ‘grandma own’, since this is one recipe I can make without need of words on paper.
These cookies became birthday gifts twice this year. And now they become my gift to you, at least with words. From my life to yours.
Peanut Butter Cookies1 cup shortening 1 cup brown sugar 1 cup granulated sugar (plus 4 Tbsp for coating) 1 16 oz jar of Smucker’s Natural Peanut Butter 3 extra-large eggs 2 Tbsp water 2 tsp vanilla 2 tsp baking soda 3 cups flour
Put 4 Tbsp sugar in a bowl and set aside.
In a small bowl, mix eggs, water and vanilla. In another small bowl, combine flour and baking soda. In a large bowl, mix first four ingredients until creamy; gradually add egg mixture and mix well; then gradually add dry ingredients and mix well.
Pinch off 2 Tbsp of dough and form into ball. Roll balls in bowl of reserved sugar. Using a large salad fork, criss-cross each cookie, pressing it down to flatten. The cookies will flatten more in baking process.
Bake 10 to 12 minutes in a 375 oven until slightly golden. Cool on baking sheet.