Peanut Butter Cookies
On the 3rd Day of Christmas Cookies, we are baking Peanut Butter Blossoms, also known as Turban Cookies and Peanut Butter with Reese’s Cups. Ah…chocolate and peanut butter – what a heavenly combination!
It should be no surprise that we have been baking peanut butter cookies since the early 1900s. The first recipe was originally found in George Washington Carver’s cookbook.That cookie recipe called for cutting peanuts into chunks instead of using peanut butter in the batter. It was the very first recipe to go public in 1916, and years later in 1936, the familiar fork hash marks officially made their debut within the instructions of the original Betty Crocker Cookbook recipe; however, no explanation was given within the recipe for the marks.
So, what is the reason for the fork marks? There are two possibilities. One, to help the cookies bake more evenly, and two, they are a quick warning to those with a peanut allergy that they should not be eaten. No matter what the reason, the delicious peanut butter cookie recipe and the chocolate chip cookie recipe have become the most popular, most often made cookie recipes in America.
In recent years, peanut butter cookies have taken on a whole new form of enjoyment by using the ever popular Reese’s Peanut Butter Cup. Instead of placing a chocolate Hershey Kiss in the center, a miniature Reese’s Peanut Butter Cup is inserted in its place, now creating a heavenly taste sensation.
PEANUT BUTTER COOKIES
Ingredients:
- ½ cup peanut butter
- ¼ cup shortening
- ¼ cup butter or margarine, softened
- 1 egg
- 1 ¼ cups Gold Medal all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Directions:
Mix sugars, peanut butter, shortening, butter and egg in a large bowl. Stir in the remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Pre-heat oven to 375 degrees.
Shape dough into 1¼ inch balls. Place 3 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown.
Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
*Note – for the chocolate kiss or Reese’s Cup recipe, form your dough into 2” balls, roll in Domino sugar and bake according to recipe, after the cookie sheet is removed from the oven, immediately place a chocolate kiss or Reese’s Cup firmly into the center of the cookie and allow to cool as directed.
For an added part enjoyment:
Set up a coffee and hot chocolate station for friends and family to enjoy while nibbling on your cookies and pastries. Make it special by offering flavored creamers, along with candied stirrers, like chocolate covered spoons. Remember to include delicious toppings like whipped cream, cinnamon, and chocolate shavings. If you have a variety of Christmas mugs, now would be a great time for you to share them. If not, visit a local Goodwill or discount store and pick up various styles, then place a sign that will announce to your guests that they are to take their chosen mug home with them. Your guests will remember your kindness and generosity for years to come.
Enjoy! From “In the Kitchen with Sheryl”
