Mom's Special P/B Spice Cookie
3 Cups All Purpose Flour
1 1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
1 Cup Shortening
1 Cup Granulated Sugar
1 Cup Brown Sugar (firmly packed)
2 Eggs
1 Teaspoon Pure Vanilla Extract
1 Cup Chunky Peanut Butter
In a medium size bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves and salt. Set aside. With a stand mixer, cream together the shortening, granulated sugar, and brown sugar until light and fluffy. Slowly add the eggs one at a time. Then add the vanilla and the chunky peanut butter. With the mixer on low, add the dry ingredients a little at a time until well blended. Using a small cookie scoop, generously scoop dough and place each cookie at least 1 1/2 inches apart on a Silpat-lined cookie sheet - do not flatten. Bake for 10 to 12 minutes in a 350' degree oven. After baking, place the entire pan of baked cookies on a wire rack for 3 minutes before carefully removing the cookies to paper towels to continue cooling. Makes about 5 dozen cookies.
My Story:
I was looking for a soft, crumbly peanut butter cookie that did not require me to flatten with a fork before baking. I wanted the ease of a drop cookie that would remain light & fluffy days after baking. I began tinkering with my recipe in 1975. First, I adjusted the amount of flour. Secondly, I adjusted the ratio of the baking soda and baking powder. Thirdly, I used only the chunky-style of peanut butter and dropped the dough from two spoons. The texture was good, but it was still just another peanut butter cookie. Finally, I decided to add the spices and began using a "cookie scoop". My family has been raving about these cookies ever since - and, my friends cannot figure out why they taste so good!
on 05/25/07
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