The holiday season is upon us. It’s usually a busy time of the year, trying to prepare and get everything ready for work parties, holiday get-togethers, or family gatherings. However, 2020 has been a year unlike most! If gatherings take place this year, they will probably take place following social distancing guidelines, or be held on Zoom. Even with these changes, we can still carry on many of the traditions we have come to love and look forward to each year.
One tradition that I look forward to is baking holiday cookies. I started with my mom when I was just a little kid. I would help measure the flour, dump the chocolate chips into the bowl, and ice the cookies. My mom taught me how to bake and shared recipes that her mom shared with her. As I have gotten older, I continue to do the cookie baking and use the same recipes that my mom and I made together. I thought it might be nice to share a recipe with you. I’m sure cookie exchanges aren’t happening this year, but you can make them for yourself or your family.
When I was a kid, I remember going to the nursing home to visit my great-grandpa. I called him Papa. He looked forward to our visits, especially during Christmas, since we always brought him two of his favorite things – Brach’s peppermints and peanut butter cookies. Boy, did he love the peanut butter cookies!
I want to share the peanut butter cookie recipe with you. The recipe came from a church cookbook and it’s one my family continues to make. I hope my kids pass it along to their kids and the tradition keeps going! If you like peanut butter, you will love these cookies. Enjoy! Happy Holidays to you and your family!
½ cup shortening
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar (packed)
1 ¼ cups all-purpose flour
½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
Mix shortening, peanut butter, sugars, and egg thoroughly. Measure flour by dipping method or sifting. Blend all dry ingredients; stir into shortening mixture. Chill dough.
Heat oven to 375°. Roll dough in 1 ¼″ balls. Place 3″ apart on lightly greased baking sheet. Flatten crisscross style with fork dipped in milk. Bake 10 to 12 minutes. Be sure not to overbake. Makes about 3 dozen 2 ½″ cookies.