"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Criss Cross Cookies Recipe

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This recipe for Peanut Butter Criss Cross Cookies, by , is from Memaw's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Curtis


1 C. Soft shortening
1 C. Firmly packed brown sugar
1 C. Granulated sugar
2 Eggs beaten
1 C. Peanut butter
3 C. Sifted flour
2 tsp. Soda
1/2 tsp. Salt
1 Tbsp. Milk

Cream shortening and sugar.

Add vanilla, eggs and milk - beat well.

Sift together flour, soda, and salt.

Add to creamed mixture - mix well.

Stir in peanut butter.

Shape dough to form 1 inch balls.

Place on ungreased cookie sheet. With tines of fork, press to make crisscross on each.

Bake in preheated oven at 375F for 8 - 10 minutes.

Number Of Servings:
Number Of Servings:
6 Dozen




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