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Mom-Mom Fritch's Peanut Butter Cookies Gourmet Magazine, February 1999 Yield: about 70 cookies 1 cup peanut butter (creamy or chunky) 1 cup sugar 1 large egg 1 tsp. baking soda Preheat oven to 350o and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well. Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1-1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days. |
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Another Good Peanut Butter Cookie Recipe Lee Bailey's Good Parties Yield: about 50 cookies ½ lb. unsalted butter, softened 1 cup sugar 1 cup brown sugar 1 cup chunky peanut butter 2 eggs, well beaten 2½ cups flour 3/4 tsp. baking soda Pinch of salt 1 tsp. vanilla extract Put the butter, sugars, and peanut butter in a bowl. Cream thoroughly. Add the eggs and mix well. Sift the flour, baking soda, and salt into the mixture. Blend well. Add the vanilla and mix. Roll into a long loaf. Roll up in waxed paper or plastic wrap and refrigerate for 24 hours. (You can make two rolls and freeze one.) To bake, preheat the oven to 350o. Cut cookies from roll and bake on a lightly greased cookie sheet for 12 to 15 minutes. |
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