>I’m a little off the beaten path today. Recipe Lion’s Blog Hop asked for Father’s Day recipes. Instead of re-posting Great Grandma’s German Potato Salad or sharing standard grill fare, I’m sharing a simple summer dessert – slash – snack. The best part about these cookies: the texture is perfect. They’re not too soft, not too crispy. Take them out of the oven when they’re still slightly soft and let them cool for a moment. Trust me: yum.
Peanut Butter Cookies
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
1 cup white sugar
1 cup packed brown sugar
1 cup peanut butter
1 teaspoon vanilla extract
2 large eggs
Sift the flour, baking soda, and salt in a medium bowl and set aside.
Beat together butter, sugars, peanut butter, and vanilla extract. Add eggs one at a time, beating well after each addition. Stir the flour mixture into the bowl and blend thoroughly.
Shape the dough into 2 inch balls and place 2 inches apart on ungreased cookie sheet. Use a fork dipped in sugar to make a crisscross pattern.
Bake for 8 to 10 minutes at 350, until golden brown. Do not over bake!
Let stand for 2 minutes, then transfer to wire rack for the final cooling process.
Serve – well, let family and friends dive in.
Tips:
- I really like my small scoop. It’s the perfect size for cookies like this.
- Teens love these. If your home is the hangout for your teen and his/her friends, keep these in stock.
- Peanut butter is a good source of iron (says the no-longer anemic Daisy).