While clearing out the parental home I ran across a recipe I’d written out when I was a kid; I remember making batches of these peanut butter cookies and selling them to my Grandpa, a dozen for a dollar. By the looks of the well-worn recipe you’d think I’d made a million bucks that way.
I decided to whip up a batch with one modification: I substituted butter for shortening. I also use natural peanut butter, which contains only one ingredient: peanuts.
Notice that this recipe specifies the size of the cookie dough ball at 1 (one) inch. With the recipe I’ve used in recent years I roll ’em at golf ball size, so this time I measured the size of the ball to make sure it came in at just 1″.
I’m not sure how strictly I adhered to the 1″ size back in my youth because the recipe states it yields 3 dozen cookies; this time around it made about 4 dozen. The baked cookies were just a tad larger than a tea light candle. Compare that to the saucer-sized cookies sold at most bakeries.
Paige pronounced them “cute.” Tasty, too.