Learning 2 Bake from Scratch – LV

Peanut Butter Cookies

We bought some white chocolate peanut butter at the farmer’s market (from Deb’s Downhome Delights [not the best link, but the only one I found]). It’s very tasty. I thought to myself, I thought, “I bet this would make good cookies.”

Then I got sidetracked by the Paprika Peach Pie, twice.

I was right: It did make good cookies. I used my grandmother’s recipe, which I’ve done for several of these Learning 2 Bake posts.

This is what “grandmother’s recipes” look like:

I’ve (slowly and painfully) transcribed most of that cookbook (PDF, not paper, copy). Here’s my transcribed version:

Peanut Butter Cookies

From: Erna Wrasse
Source: Mrs. Kreisch

? cup brown sugar
? cup white sugar
? cup butter or lard
[1 cup perhaps; the amount seems to be missing, not just illegible.]
2 eggs
1 cup peanut butter
pinch of salt
2 tsp [baking] soda (dissolve in a little warm water)
3 cups flour

Form in balls and mark with fork.

If you’ve been following along, you know this: Eggs were smaller back then. It’s taken a while to get the experience to understand what the consistency of cookie dough should be.

I made the “1 cup” assumption. I added 3/4 of a cup more flour. 1/2 probably would have been sufficient, but they held their shape and they’re not overly dry.