Judy’s Mom’s Peanut Butter Cookies
Or as we would say here in Cornwall, her Mother’s biscuits. This tells you that this delicious family recipe comes from the US [Wisconsin to be precise, where so many Cornish went to live and work] and was given to me by Judy, who has given me some recipes before. Her family came from near Launceston. When you are Cornish and a genealogist, you sure do find a lot of rellies over there!! A super easy bake and very moreish, and the smell, oh my!
See Note at bottom.
[Judy uses Crisco, which is sort of a buttery lard - I have substituted half lard, half butter]
The recipe uses US cups, which I have changed to Imperial for ease.
Pre heat your fan oven to 180C and lightly butter baking sheets, this quantity below makes about 2 dozen.
4 oz lard and butter mix
4 oz peanut butter
4 oz caster sugar
4 oz soft dark brown sugar [or light]
In a medium bowl, cream the above ingredients together until light and fluffy.
1 tablespoonful milk
1 teaspoonful vanilla extract
Beat until well incorporated.
8 oz plain flour
1 teaspoonful bicarbonate of soda
½ a teaspoonful salt
Blend the flour mix into the creamy mix then roll into walnut sized balls.
Dip a fork into water and press down on the top - not too hard. Bake for about 12 mins.
Very yummy!! Oh yes!! Made in minutes.