By Diane Forrest
How great is it to have a whole day just for peanut butter cookies? I love doing the research for articles like this cause it means I get to make/eat the subjects! When thinking about peanut butter cookies, the first thing that came to mind is, "Why do they put the crises crosses on them?” Apparently I am not alone; many people have asked this same question, here are some of the answers I found.
First and foremost is "Cause that's the way my mama did it, it’s the way she always did it, the way it's always been done, and you don’t question mama...you just do what she says and like it!" (ok, I kinda embellished a bit there). Another thought is so that the cookie eater will know what type of cookie it is in case they have any nut allergies. Some folks take it as a warning, while others think they have religious undertones! The most logical explanation for the crosses is simply to flatten the cookie out for a crisper taste. The method for making Peanut butter cookies is after mixing the ingredients; you take a small amount in your hand, roll it in a ball, place on a cookie sheet, then take a fork dipped in sugar and press it on the ball to flatten it out. However, if you just drop a spoonful of dough without rolling it into a ball, it will flatten out anyway. So the choice is yours, however, I'm gonna do it like my mama told me!
Although I like making cookies for my family, especially sugar cookies for different occasions and holidays, I think the peanut butter cookies are at the top of their favorite list. Here is the recipe I use.
Peanut Butter Cookies:
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/4 cup sifted all-purpose flour
3/4 teaspoon soda
1/4 teaspoon salt
Preheat oven to 375. Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients, blend into creamed mixture. Shape into one inch balls and place 2 inches apart on ungreased cookie sheet. Dip fork in granulated sugar then form criss crosses on each ball to flatten the cookie. Bake for 10 to 12 minutes. Cool slightly then remove from pan. Makes 4 dozen.
(Note: Terry likes his with French Vanilla Ice Cream.)