I love peanut butter. It's been one of my favorite foods/tastes/flavors since I was a kid. I'll choose a peanut butter dessert over almost any other! One of my lifelong favorite cookies are classic peanut butter cookies. I loved to come home from school and have a big peanut butter cookie and a glass of chocolate milk. In fact, it's still one of my favorite things to do!
As I was looking through an ancient copy of the Better Homes & Gardens Cookbook (published in 1952), I saw a familiar old recipe for Peanut Butter Crisscross Cookies. The "Crisscross" refers to a design made in the cookie by flattening it slightly with a fork.
At any rate, I had to try them! I tweaked the recipe a little bit to fit what I had in the pantry but it turned out pretty good even with my changes.
1 cup shortening (I prefer butter)
1 cup sugar
1 tsp. Vanilla
1 cup Peanut Butter
2 1/2 cups sifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350° F. Cream together shortening (or butter) sugar, eggs, and vanilla. Stir in peanut butter. Sift together dry ingredients and mix into creamed ingredients. Drop by rounded teaspoon onto ungreased cookie sheet. Dip a fork in flour and press cookie with a crisscross shape. Bake 10-12 minutes.
Note: I found that chilling the dough helped immensely since this dough is rather sticky. I also formed the dough into a long tube before chilling and then sliced off the amount I wanted for each cookie. Also, the original recipe calls for 2 cups of brown sugar. I didn't have brown sugar in the pantry so left it out. With the addition of the extra brown sugar the dough would be less sticky and easy to work with without chilling, I think.