Saturday, 8 May 2021


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 egg

1 tablespoonful milk

1 teaspoonful vanilla extract

Beat until well incorporated.

now add:

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.