Wednesday, December 2, 2015

My cookie day.

Today's my day to share a recipe for the cookie exchange. Over the past couple of weeks, I tried to think of the cookie recipe I would share.  There aren't too many cookies that my family doesn't love.  Well.... they don't love oatmeal and raisin which happen to be my favorite and they are not huge fans of peanutbutter cookies - the recipe I've decided to share--but anything else, they will eat.  I'm pretty sure that my mom will be somewhat surprised that I am sharing the story behind the cookie but in spite of that, the story is what makes the cookie special to me.

When I was a kid - fourth or fifth grade I guess - my mom worked as an aide at the elementary school in the little town where we lived.  My mom was a good cook - she doesn't think so, but she really is a good cook. She also bakes really good cookies.  She's not a fancy baker but her cookies are good.  Anyway, one fall she started baking for Christmas.  Back in the day my mom would freeze the cookies she baked for Christmas. God help the kid who snitched cookies from the freezer!  Anyway, mom baked these peanutbutter cookies but she didn't freeze them because she didn't think they turned out.  She thought they were dry and burned so she put them out for us kids to eat.  During this time I stayed home from school because I was sick, probably with a cold or sore throat. I can remember drinking hot tea and eating those cookies.  And to this day, I don't believe I've ever had a better tasting cookie.  Whatever mom did to those cookies, they were the best tea-dunking cookies ever!  I probably ate two dozen of them on my own.  40+ years later, I can taste those cookies as if it were just yesterday.  Even though I was sick, that cookies-and-hot-tea day is one of my best memories.

Peanutbutter Cookies

1/2 cup soft butter
1/2 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs

Cream all of that together

2 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda

Mix this together and slowly add to the butter mixture.  Allow to chill at least an hour - it makes rolling into balls easier.  Preheat oven to 375.  Using parchment paper, place walnut size balls about 2 inches apart.  Criss-cross with sugar dipped fork and bake for about 10 minutes (watch carefully)

So enjoy the recipe - and if you do happen to bake them a little too long, enjoy them for their most excellent  tea-dunking properties! Thanks mom!




Thank you for stopping by and I hope you had a chance to visit the other participants!  Please continue on with the hop and visit the others I am fortunate to share today with listed below!

December 1

December 2

December 3

December 4
 



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