If you like crispy Peanut Butter Cookies, you will love these. Lard makes a bit difference in the recipe.Enjoy!
- 1/3 cup Circle B Ranch lard
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- ¾ cup supermarket-style smooth peanut butter
- 1 ½ cups King Arthur Unbleached All-Purpose Flour
- 1 tsp. baking soda
- ½ tsp. salt
- Preheat the oven to 350° F. Lightly grease (or line with parchment) two baking sheets.
- Beat together the lard, sugars, egg, vanilla, and peanut butter until smooth.
- Add the flour, baking soda, and salt to the peanut butter mixture, beating gently until everything is well combined. It may take a while for this rather dry dough to come together; and when it does, it’ll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
- Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2” between them.
- Use a fork to flatten each cookie to about ½” thick, making a cross-hatch design.
- Bake the cookies for 12-16 minutes, until they are barely beginning to brown around the edges; the tops won’t have browned. Remove them from the oven, and cool on a rack.
- This recipe was developed for use with traditional supermarket-style peanut butter. If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cookies will not turn out as described.
- For a pretty circular design on top of the cookies, try using the end of a food processor’s plastic “pusher” to flatten the cookies.
- Create peanut butter and jelly cookies by adding 1 cup raspberry jammy bits.
- Substitute ½ cup butter for the 1/3 cup lard if desired.