Peanut Butter Cookies
Got it out of a magazine or something. The writer said she got the recipe from her nanny. The cookies have always turned out well, but as a warning I should mention that I’ve only used major-brand grocery store peanut butter, never “natural.” If you decide to go the natural route, I cannot accept responsibility for the results. Unless they’re great.
1/2 cup peanut butter — I always used JIF, which produced better tasting cookies. If I used crunchy style, I added a dash extra to make up for the nut volume.
1/2 cup (1 stick) butter — I always used a margerine product. Earth Balance would probably be perfect.
3/4 cup sugar
1/2 teaspoon salt
1 cup flour — I always used white, though I would naturally use whole wheat pastry flour these days.
Soften (but not melt) butter. Cream butter and sugar. Mix in everything else, saving the flour until last. Drop heaping tablespoons of dough onto an ungreased cookie sheet. Press the tops with a fork to produce a pattern (whatever you press in will remain after baking). Bake at 300 degrees for a short-ish time. I’m not sure of the actual time. I watch the cookies rise, and the very moment they colapse, they are done. Take them out of the oven immediately.