Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Thursday, April 19, 2012
Old-Fashioned Peanut Butter Cookies
Yesterday was a big day for the DH -- not only was it his 39th birthday but it was the publication of his memoir, a wonderful book called Leaving Story Avenue about growing up in a New York City housing project and eventually landing a job as a reporter for the New York Daily News.
The DH does not care for cake; he's more of a cookie man and so he requested peanut butter cookies for his birthday. I do not care for peanut butter cookies, but I like to make him happy.
I found a promising recipe in my collection -- it seemed simple and possible, a big bonus among all these handwritten cards whose results are by no means guaranteed. Best of all, these cookies were fantastic. Instead of the sandy texture of many peanut butter cookies, these are melt-in-your-mouth delicious (so I was told).
If you want to try your hand, here's some instruction. Recipe card at the end.
Make sure the butter is soft and place it in a mixer with the peanut butter. I used some fancy schmancy organic peanut butter from the corner store, but any type will do. Add the sugars and then the beaten egg. Mix the dry ingredients (flour, baking powder, baking soda and salt) in a bowl and simply pour into the mixer. Blend until incorporated but don't overdo it, lest your cookies become tough.
If you have time, refrigerate the batter. If not simply roll into one-inch balls and place on the baking sheet. Working with cold dough is a bit easier, as this is a bit sticky.
Press each ball down with the tines of a fork, making a criss-cross pattern. Not essential, but a nice and traditional touch.
For shortening, I always use butter for its flavor. Check out the original oven temperature instructions on the second card!
The DH enjoying his birthday cookies. And his gifts!
Subscribe to: Post Comments (Atom)
PLEASE TELL ME THERE ARE MORE LEFT AND THAT YOU WILL BE BRINGING THEM TO ME TONIGHT?!?!?!?!?!?!ReplyDelete
Funny! Paul brought some to work, and I'll be sure he saves you a few. If not, there's a plate on our kitchen counter. You *could* drive our car to Brooklyn to retrieve some! Just a thought ; ))ReplyDelete
I may have to be a copy cat and make these for my husband's birthday next week. He's not a fan of cake either, but he will eat a few cookies when I make them. Thanks for the idea! (And congrats to the DH on his book!)ReplyDelete
Thanks much, Tug's Girl!Delete
This reminds me very much of the PB cookie recipe my mom always used when I was a kid. It think it's the presence of vegetable shortening that makes the difference. The emphasis has really been removed from using shortening in cookies these days, but it sure does have its benefits in terms of cookie texture, if you ask me! :)ReplyDelete
Jane: I do think that the very old-fashioned shortening did much to improve texture, but I've switched to all butter ever since Crisco started producing the transfat free version. It doesn't seem to work the same for me, sadly. Thanks for writing.Delete
Delicious cookies! love the color too! looks perfect :)ReplyDelete
Thanks, mr. pineapple man. My oven's been unpredictable lately, so I was especially pleased that these turned out so well. Thanks for writing!Delete
Thanks for this recipe. I made it and it was a huge hit! Crispy on the outside and tender, chewy on the inside. Yum!ReplyDelete
Glad they turned out so well! Thanks for writing, Mrs. Goodwrench.Delete