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Cookie Recipe #1

December 10, 2010
Peanut butter cookies, cooked and on the bakin...

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(The first in a four-part series – the Walsh family cookie recipes for the Christmas Season.)

I have often been referred to as a jack-of-all-trades. Perhaps the most unusual of my skill sets is that of the family baker. I love baking. My mother and grandmother passed along the family baking know-how when I was a boy and I continue to love the role into my late-30’s.

While I enjoy baking cakes, breads and brownies, there is nothing I look forward to more than when I get to break out the Christmas cookie recipes. I grew up making three different kinds of cookies – peanut butter, chocolate crackles and pressed cookies. About 10 years ago I added a super-charged chocolate chip cookie to the roster. That’ll be #4 in the cookie blog series.

Up first, the simplest of all the cookie recipes, but also the easiest to foul up. There are only two kinds of peanut butter cookies, good ones and dog food, the line between the two is very narrow. Don’t overcook them and don’t use anything less than premium ingredients – none of that low-fat garbage. You only make these cookies once a year, so go ahead and splurge. And don’t forget, peanut butter is loaded with the good cholesterol stuff, so don’t be afraid, you heart-healthy pansies.

Peanut Butter Cookies

Ingredients:
1 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2.5 Cups flour (sifted)
1 tsp baking powder
1.5 tsp baking soda
.5 tsp salt

Mix shortening, peanut butter, sugars and eggs thoroughly.
Blend dry ingredients; stir in. Chill about 45 minutes.

Roll into balls the size of a large walnut
Place 3 inches apart on lightly greased baking sheet
Flatten with fork dipped in flour – crisscross

Preheat over to 375 degrees
Bake 10-12 minutes

Yields approximately 6 dozen, 2.5” cookies

 

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