Peanut butter and cookies. I don’t think this post needs any further introduction

Ingredients:

• 1 1/4 cups flour (sifted)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening (I use butter)
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1 egg

What To Do:

1. Combine peanut butter, brown sugar, sugar, and butter.

2. Cream until fluffy.

3. Beat in egg and vanilla.

4. Sift flour, salt, & baking powder together; blend in flour mixture to the peanut butter mixture.

5. Your batter should be stiff enough that when you stick your spoon in vertically, the spoon will stay in place and not fall over (if it is too runny, add a bit more flour). At this point, I usually refrigerate my dough for about 20-30 minutes. For me, this dough is easier to work with when it’s chilled.

6. After chilling (if you chose to do so), roll dough into 1 inch balls and place on greased baking sheet (I line mine with parchment paper instead). Press fork into dough to make an impression.

7. Bake at 375 degrees for 10-12 minutes, or until bottom edges turn light brown. Remove from oven and place sheet on wire rack. Allow the peanut butter cookies to sit on the baking sheet for 2 – 3 minutes (or else they will crumble – trust me from experience). Then, transfer the peanut butter cookies from baking sheet to wire rack to cool. Enjoy!