Cookies Peanut Butter Shirley’s
Depending on size of cookie dough ball, can get up to about 48 cookies.
½ C Butter, softened–[one stick]
½ C Peanut butter–creamy
½ C Sugar
½ C Brown sugar
½ t vanilla
1 Egg
1 1/4 C all purpose flour
3/4 t soda
1/4 t salt
Cream butter, sugars and peanut butter until fluffy.
Add vanilla and egg, beating well
Sift together:
Flour, soda and salt
Add to the butter mixture.
Beat/stir until flour absorbed.
Although you can go ahead and bake the cookies now, it is really good to make the dough at night, chill it, then shape and bake them the next day. Whether you bake them right away or chill them, you prepare them as follows:
Preheat oven to 375 ̊
Use an ungreased cookie sheet.
Roll pieces of dough into 1 inch balls and place each ball on the cookie sheet, two inches apart. These cookies do spread and the room is needed. I find that putting flour on the palm of my hands helps in shaping the dough. Small dough balls make crisp, quickly cooking cookies.
Using a floured fork although some recipes say you can use sugar or mix sugar with the flour, make a criss cross on each cookie, flattening it into shape and leaving a design. You don’t have to squash the cookie [which I tend to do] but press just hard enough to get a good design.
Bake until cookies are golden brown. Depending on the size of your cookies and the type of pan, baking time can vary. It usually is from 10-12 minutes but 9 minutes if using a dark pan.
When cookies appear done, remove from oven. Let them sit for about a minute on the pan and then remove to a rack or on top of a paper bag to continue cooling.