Growing up peanut butter was a staple in my diet. I LOVED it on pretty much anything, or in anything, or just by itself. Allergies back in the dark ages of my youth were not common so there was no ban on peanut butter at school, bells the PB sandwiches from school lunch carry fond memories. They were different and not something I’ve ever recreated. However, my love affair with peanut butter came to an end in my late teens/early adult years. When I ate it I became so very very sick. Miserably sick. Apparently I was allergic to the nectar of yummy and just didn’t become sympotamic until after years of exposure. The Minions? They love peanut butter almost as much as I did at their ages. Sometimes, if I’m feeling nice (OK and they aren’t being toadnuggets) I’ll make a batch of cookies from my Grandma’s recipe. Today, I thought I’d share that recipe with you.
Grandma's Peanut Butter Cookies
These cookies will take you to a time spent in grandma's kitchen. Creamy peanut butter goodness, baked to a golden perfection.
- 1 Cup shortening (hello butter!)
- 1 Cup sugar
- 1 Cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 Cup peanut butter
- 3 Cups flour
- 2 tsp soda (baking soda)
- 1/2 tsp salt
- Cream together shortening and sugars; blend in eggs, vanilla, and peanut butter.
- Add dry ingredients; mix well.
- Shape into 1-inch balls, place on ungreased cookie sheets. Flatten with fork dipped in sugar.
- Bake at 350 degrees for 10 minutes. Makes 48. (Bake small cookies for 8 minutes and makes 120.) 5. Enjoy!