This recipe unapologetically has lard in it. I don’t recommend any substitution. These peanut butter cookies are the best. I am a little biased of course. From my Grandmas’s Southern kitchen to yours. You. Are. Welcome.
1 1/2 cups of enriched flour
1 t baking soda
1/2 cup lard (or vegetable shortening)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp vanilla
1/2 cup peanut butter (I like crunchy but creamy is best for most) She used JIF. I use Trader Joe’s peanut butter for this one. If you make your own, use that. All are great. Flavor varies ever so slightly.
Minimal instructions. First, first and first. Why do Grandmothers do this? Like a pinch of this a pinch of that and that’s the recipe..
Set oven to 375 degrees
Cooking time is 10-15 minutes
Cream both sugars (white and brown) with the lard. Beat egg lightly then incorporate. Don’t over mix. Add vanilla and then dry ingredients. Mix all ingredients well. Let the cookie dough rest. Place scoops of dough a few inches apart on lined baking pan. Use scoop that allows for the cookies to bake to your favorite size cookie. Slightly flatten your organized cookie balls. Use a fork to make the peanut butter cookie design. Bake. Once the timer dings, remove cookies after they have cooled slightly on the baking sheet. Place cookies on cooling rack for remainder of cooking and store in an airtight container. I use a cookie jar. That is if you don’t eat them all at once.
Until Next Time…