I could not decide what to make for June’s recipe but with input from my dad we decided I should make Grandma D’s peanut butter cookies.
Grandma’s recipe never disappoints and the cookies are wonderful on their own. But I decided to take the cookies to a new level and added a Hershey kiss on top of half of the cookies when they came out of the oven. It is important to put the kisses on right when the cookies come out of the oven so they will melt into the cookie.
I used a small ice cream scoop and was able to make 22 cookies; I halved the original recipe so if you want more cookies double it. To make the cookies gluten free I used a combination of almond and gluten free flours, the combination works like a charm! The cookies are light and not overly sweet.
I hope you give this yummy recipe a try!
Peanut Butter Cookies
½ tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup shortening
½ cup peanut butter
¼ cup white sugar
½ cup brown sugar
1 egg, beaten
1. Sift flour; add soda, baking powder, and salt. Sift. (No need to sift everything, mixing works great).
2. Cream shortening and peanut butter, gradually adding the sugars. When creamed thoroughly add the egg.
3. Mix the dry ingredients and creamed mixture well.
4. Place the mixing bowl in the fridge for 30 minutes to an hour allowing the dough to firm up. Roll the batter in 1 inch balls and place on greased baking sheets.
5. Flatten with a fork dipped in flour making a crisscrossed pattern. (We flattened with a fork and did not use flour). To make a crisscross pattern, flatten the cookie with the fork facing the top of the cookie sheet, then flatten from the left or right side going across the first smash mark.
6. Bake at 375 degrees for 10 to 12 minutes.
7. Optional, add a Hershey kiss on top of the cookies when they come out of the oven. Makes 3 and ½ to 4 dozen cookies if you double the recipe.