When I was a little girl, I used to make these peanut butter cookies all the time with my grandmother. I was in charge of using the fork to flatten each cookie. I think that all of the peanut butter cookie dough I consumed is probably why I later developed a severe peanut allergy.
These cookies are fabulous, but for people with a nut allergy they can be deadly. Even the smell of peanuts can start a reaction. During this holiday season when hosting ask guests about food allergies. If someone has an allergy take it seriously and remember that not only are they allergic to the food itself, but anything that food has touched. Many baking ingredients such as chocolate chips are made in factories that also process nuts. Read labels and know what is in your baking. It can prevent a trip to the emergency room or worse.
Grandma Esther’s Peanut Butter Cookies
In a large mixing bowl combine:
½ cup soft shortening (half butter)
½ cup peanut butter
½ cup sugar
½ cup brown sugar (packed)
Sift dry ingredients together:
1 ¼ cups sifted all-purpose flour
½ teaspoon baking powder
¾ teaspoon soda
¼ teaspoon salt
Stir dry ingredients into peanut butter mixture. Chill dough. Roll into balls size of walnuts. Place cookies three inches apart on greased cookie sheet. Flatten with fork in a criss-cross pattern. If fork gets sticky dust with flour.
Bake in a 375 degree oven for 10 minutes. Cookies should be soft, not baked until hard.
Make about 3 dozen cookies.