PEANUT BUTTER COOKIES

Peanut Butter Cookies
          from James Beard's, American Cookery Cookbook, 1972
                            American Cookery

1/2 cup butter

1/2 cup peanut butter

1 cup firmly packed brown sugar

1 egg

2 cups sifted all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla


Instructions:

Cream butter and peanut butter, cream in the brown sugar, then beat in the egg.

Sift the flour and salt and stir in. If desired, stir in the vanilla.

This will make a very stiff dough.

Form into long rolls about an inch in diameter.

Cut into lengths of 1 inch or less, form into balls, and
                                                       place an inch apart on greased cookie sheets.

Press down the top of each cookie with a fork,
                                               first in one direction and
                                                        then in the other to make a criss-cross design.

Bake in a pre-heated 375-degree oven
                                       9 to 12 minutes or until delicate brown.

Remove from pans while still slightly warm, and cool on a rack.

Store in an air-tight container.

Yeilds: about 4 1/2 dozen

Rich Peanut Butter Cookies:

Use only 1-1/4 cup flour. Chill the rollsor freeze til firm.

Slice about 1/4 inch thick to bake.

Place on greased or ungreased cookie pans or baking sheets, and
                                                                             bake until delicate brown.

about 8 minutes.

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