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Friday, August 5, 2011

Peanut Butter Criss-Crosses

Phillip and I had recently been sitting on our front porch and as usual we got around to talking about cooking and food.  I told him that the best food that I remember eating at Cloverdale Elementary and Young Jr. High School were peanut butter cookies and yeast rolls.  I also remember the most disgusting food that the lunchroom served at Cloverdale Elementary was fried bologna with a scoop of potato salad on top!  Isn't it funny how we tend to remember our best and worst memories?  We were still sitting on the porch when my sister-in-law, Angie, called and told me to guess what she was baking.  She then told me that it was peanut butter cookies like we used to have in the school lunchroom.  I laughed and told her we had just been talking about how good the peanut butter cookies were that the lunchroom ladies used to bake for us.  She said that her recipe actually came from a school lunchroom, Chipley High School.  Well, you know I had to have a recipe that would bring back wonderful childhood memories.  I hope it brings you joy, too.

                                               Peanut Butter Criss-Crosses

1 cup Crisco Shortening
1 cup brown sugar
1 tsp. vanilla extract
3 cups sifted all-purpose flour
1/2 tsp. salt
1 cup granulated sugar
2 eggs
1 cup peanut butter
2 tsp. baking soda

Cream shortening, sugars, eggs, and vanilla.  Add peanut butter.    Sift together flour, salt, and baking soda in a separate bowl.  Add flour mixture slowly in 3 parts until all has been added.   Drop by teaspoons onto an ungreased cookie sheet.  Press to flatten cookies with the back of a fork to make criss-crosses.  Bake at 350 degrees for 10 min.  Makes 5 dozen cookies. 

   

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