Family Tree Recipes

From Aunt Deb’s recipe box

This recipe is credited to Lynda Wenske, who’s name is on a few recipes in the box. My guess is that she was a friend of Aunt Deb’s. This is a great peanut butter cookie recipe. It whips up quickly, and using shortening instead of butter gives them a great melt in the mouth texture. Kurt declared them to be “a premium cookie.”

First step, add the sugar, shortening, and peanut butter to a stand mixer, and beat together. I am always happy when recipes give a weight measurement for peanut butter because using a scale is so much cleaner and easier than scooping peanut butter in and out of a measuring cup.

While that is beating, get your tiny helper to whisk together the flour, baking soda, and salt.

Add the flour into the shortening mixture bit by bit until it is all incorperated.

After the flour is mixed in, beat in a quarter cup of boiling water.

Scoop the cookies onto a baking sheet, and use a fork to make the classic peanut butter cookie cross hatch pattern.

Bake at 350 degrees for about 15 minutes. Since there is no butter in this recipe the cookies won’t really have any browning so be careful not to overbake.

Serve with a glass of milk!