GRANDMA McCARVER'S PEANUT-BUTTER CRISSCROSSES
- 1 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 beaten eggs
- 1 cup peanut butter
- 2 1/2 cups flour
- 1 1/2 teaspoons soda
- 1 teaspoon baking powder
- dash of salt
Preheat oven to 350 degrees. Thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Stir dry ingredients into creamed mixture. Form into 1" balls, place on ungreased cookie sheet. Press each with back of a fork to make crisscross. Bake 10 to 12 minutes or until lightly browned. Remove from oven and allow cookies to cool on cookie sheet for 1 minute. Remove to wire rack and cool completely.
Variations: Monster Cookies: Use an ice cream scoop to measure dough. Roll into balls. Place about 5 cookies on large cookie sheet. Make crisscross design. Bake for 16 to 18 minutes or until lightly browned. Remove from oven. Allow to cool on cookie sheet for 1 to 2 minutes. Remove to wire rack and cool completely.
Soft Peanut Butter Cookies: Decrease shortening to 1/2 cup and add 1 stick of softened butter with the shortening.
Glazed Cookies: Melt 1 cup of peanut butter chips and 1 tablespoon of shortening over low heat or in the microwave. Using a spoon, drizzle over cooled cookies.