Mom Mom Fritchs Peanut Butter Cookies Recipes

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OLD-FASHIONED PEANUT BUTTER COOKIES

My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 8



Old-Fashioned Peanut Butter Cookies image

Steps:

  • Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

MOM-MOM FRITCH'S PEANUT BUTTER COOKIES

Provided by Amy Fritch

Categories     Cookies     Nut     Bake     Vegetarian     Kid-Friendly     Winter     Gourmet     New York     Small Plates

Yield Makes about 70 cookies

Number Of Ingredients 4



Mom-Mom Fritch's Peanut Butter Cookies image

Steps:

  • Preheat oven to 350°F. and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.
  • Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.
  • Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.

1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda

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