School Days Peanut Butter Cookies 1930s1940s Recipes

Steps:

• Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
• In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
• Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
• Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.

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.

Steps:

• Cream the butter and the peanut butter together. Add the sugar gradually creaming thoroughly.
• Add the egg to the creamed mixture.
• Sift flour once before measuring.
• Sift the flour, soda, baking powder and salt together and add to the creamed mixture.
• Chill dough well.
• Then form into balls the size of walnut.
• Place on a lightly floured greased baking sheet.
• Flatten with a fork dipped in flour making a criss-cross patter.
• Bake for 10 to 12 minutes at 375F to make about 4 dozen cookies.

Steps:

• Preheat oven to 350.
• Use a very large mixing bowl and cream together shortening, butter and both sugars.
• Beat in eggs.
• Beat in peanut butter.
• Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
• You may need to use hands as dough gets very stiff.
• Drop them by tbsp on to ungreased cookie sheets.
• Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
• Makes about 100 cookies.

Steps:

• Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl.
• Mix, creaming well.
• Sift together flour, baking powder and salt.
• Add rolled oats and mix well.
• Add dry ingredients to creamed mixture.
• Mix until well blended.
• Spread batter into a greased 12-by-18-inch cookie pan with sides.
• Bake at 350 degrees for 25 to 30 minutes.
• Do not over-bake.
• For the glaze: Combine powdered sugar and peanut butter.
• Gradually add hot water.
• Spread glaze on warm Peanut Butter Chews.
• Cut while warm.
• Cookies will be of a chewy consistency.