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Saturday, July 10, 2010

Betty Crocker's Peanut Butter Cookies

I'm always searching for nice, traditional American cookies to send to our Troops in the Middle East (I belong to the Baking Gals group). What could be more traditional than Betty Crocker peanut butter cookies!

These cookies are delicious; sweet (but not too sweet) and with a light, quite delicate texture. I used crunchy peanut butter, which gave them a nice munch/crunch quality. I'm mailing them tomorrow, with some other "traditionals" as well - cocoa drop cookies and coconut cookies. I'm am told that our troops really appreciate the packages the Baking Gals group sends them; I try to make a batch every month.
If you would like more information on the Baking Gals, check us out at

Recipe - Peanut Butter Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375ºF.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.