What do Erica Kane and peanut butter cookies have in common?

In my world, I don’t remember life without either.  When I was a little girl, Auntie watched “her stories”(the soaps) and they became my stories too.  Especially,  All My Children and it’s best character Erica Kane…young, beautiful, and villainous!  Although I stopped watching many years ago, it’s sad to let that character officially go.  So, as I watch the final episode today, I’ll have peanut butter cookies.  Not just any peanut butter cookies, the ones from my childhood…My mama’s peanut butter cookies!

Mama’s peanut butter cookies are big, thick, crisp edged, and soft centered.  She’d didn’t make them often but when she did, I don’t think they lasted more than a day in our house.  They were just like the cookies served in our lunchroom at school, down to the finger imprints, left when pressing out the cookie dough.  Sure, she would sometimes use the tines of a fork to make the traditional design on the cookies, but seeing her hand print on the cookies…They ate like love!

Fair warning: This recipe uses 1/2 cup shortening(yes…Crisco) You can exchange it for an additional 1/2 cup unsalted butter.  Crisco gives the cookies that sandy, crisp edge.   I just wanted the exact cookie that I had as a child.

So, as I view the last episode of All My Children and Erica Kane, I’ll enjoy my cookies. I’ll be comforted in the fact that while Erica Kane-Martin-Brent-Cudahy-Chandler-Roy-Montgomery-Chandler-Marik-Montgomery is gone, there will always be peanut butter cookies!

 

Yes, butter & Crisco…

After dough is chilled, form into balls

Use hands to flatten to 1/4 inch thickness

Bake, Cool & Enjoy

Mama’s Peanut Butter Cookies
makes 18 really big cookies

3/4 cup unsalted butter, softened
1/2 cup shortening…yes, Crisco (feel free to exchange the shortening for an additional 1/2 cup unsalted butter)
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 1/4 cup peanut butter
2 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large bowl, cream butter and shortening(yes, Crisco) together until well blended.  Add sugars and beat until fully incorporated.  Beat in eggs until well blended, followed by peanut butter and vanilla, beating until completely blended.  Stir in flour, baking powder, baking soda, and salt, mixing until no streaks appear.  Cover and refrigerate for at least 2 hours, until cookie dough is chilled through.

When ready to bake, preheat oven to 350 degrees.  Divide dough into 3 equal parts and divide those into 6 equal pieces, rolling each into a ball.  Using cookie sheets lined with silpat or parchment paper, place dough balls 4 inches apart and flatten using your hand to a 1/4 inch thickness.  Bake for 3 minutes, reduce temperature to 300 degrees and continue baking for 15 minutes.  Allow to cool on cookie sheets for 3 minutes before transferring to wire rack for further cooling.