| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cookie | 84 | Servings | |
INGREDIENTS
| 1 | c | Sifted all-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Butter or margarine; softened |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Light brown sugar; firmly packed |
| 1 | Egg; beaten | |
| 1/2 | ts | Vanilla extract |
| 1 | tb | Water |
| 1/2 | c | Creamy peanut butter |
INSTRUCTIONS
Heat oven to 325 degrees. Grease cookie sheets lightly with unsalted shortening. Sift together flour, baking soda and salt. Work butter in a bowl until creamy. Add sugars and beat until well blended. Add egg and vanilla and beat well. Blend in water and peanut butter. Gradually add dry ingredients and beat until smooth. Drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets; flatten, crisscross style, with a fork dipped in flour. Bake 12-15 minutes, or until lightly browned. Remove cookies to wire racks and cool. Makes about 7 dozen cookies. FROM SHARON KAYLOR, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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