March 15, 2021
If you like crispy Peanut Butter Cookies, you will love these.
Lard makes a bit difference in the recipe. Enjoy!
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 tsp. vanilla extract
¾ cup supermarket-style smooth peanut butter
1 ½ cups King Arthur Unbleached All-Purpose Flour
1 tsp. baking soda
½ tsp. salt
Preheat the oven to 350° F. Lightly grease (or line with parchment) two baking sheets.
Beat together the lard, sugars, egg, vanilla, and peanut butter until smooth.
Add the flour, baking soda, and salt to the peanut butter mixture, beating gently until everything is well combined. It may take a while for this rather dry dough to come together; and when it does, it’ll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2” between them.
Use a fork to flatten each cookie to about ½” thick, making a cross-hatch design.
Bake the cookies for 12-16 minutes, until they are barely beginning to brown around the edges; the tops won’t have browned. Remove them from the oven, and cool on a rack.
This recipe was developed for use with traditional supermarket-style peanut butter. If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cookies will not turn out as described.
For a pretty circular design on top of the cookies, try using the end of a food processor’s plastic “pusher” to flatten the cookies.
Create peanut butter and jelly cookies by adding 1 cup raspberry jammy bits.
Substitute ½ cup butter for the 1/3 cup lard if desired.
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