My grandma's recipe for her when she got married in 1926. My Grandma had 12 children, my mom was the youngest, who love cookies so Grandma made these often. This was her recipe that she wrote down on an old piece of papered gave to my mom in 1965. I only change lard to butter, and I used Jiff's Crunchy Peanut Butter, all else is unchanged.
BATTER:In a large mixer bowl add the butter and both the regular and brown sugars.
BEATING:Beat the butter and sugars together on med/hight speed, until light and creamy, about 3 mins.
Scarp the sides of the bowl before adding the eggs... making sure there is no remaining sugar on the bottom of bowl.
Add eggs, one at a time.. .beating well after each addition.
Add the peanut butter, beating on medium to high speed for 30 seconds, or until well incorporated.
In a large bowl, sift the flour, baking soda and salt together.
Slowly, add the flour mixture a little at a time to the creamed mixture.
Gently blend ingredients only to combine. Do not over mix or cookies will be tough.
SHAPING THE DOUGH:For cookies, spoon dough by the tablespoon; roll into balls.
NOTE: Sometimes I roll cookie dough into sugar before placing on cookie sheet.
Place cookie balls 2 inches apart on parchment-lined cookie sheets.
Using a fork, press balls in a crisscross pattern, flattening each cookie to a 1/2-inch thickness.
AND YES... Sometimes, I tend to get side tracked, and end up putting the peanut butter cookies in the oven BEFORE flattening with a fork!
BAKING: Place cookies in the preheat oven and bake the cookies until lightly golden, 15-17 minutes... Time varies on oven actual temp.
Remove the peanut butter cookies the oven. Transferthe peanut butter cookies to a wire rack. Cool cookies completely.
STORING COOKIES:After cookies have completely cooled, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Place in freezer. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving. Yields: 6 Dozen Cookies!!