Grandma Mccarvers Peanut Butter Crisscrosses Recipes

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MOM'S PEANUT BUTTER CRISS CROSS COOKIES



Mom's Peanut Butter Criss Cross Cookies image

Peanut butter criss cross cookies that I grew up with. Love these things and they are definitely a family favorite.

Provided by brewabel

Categories     Dessert

Time 1h

Yield 48 cookies

Number Of Ingredients 9

1 cup shortening
1 cup peanut butter
1 cup white sugar
2 cups flour
1 cup brown sugar
2 teaspoons baking soda
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla

Steps:

  • Thoroughly cream shortening, sugars, eggs, and vanilla.
  • Stir in peanut butter.
  • Sift dry ingredients. (I usually do not sift them together.).
  • Stir into cream mixture.
  • Drop by rounded teaspoon on ungreased cookie sheet.
  • Press with back of fork dipped in flour to make crisscrosses.
  • Bake in 350 degree oven about 10 minutes.

CRISS CROSS PEANUT BUTTER COOKIES



Criss Cross Peanut Butter Cookies image

One of my faves from Grandma Nell. My dad used to make these as well. Everyone turns into a cookie monster when you make them. I use chunky peanut butter.

Provided by Aimchick

Categories     Dessert

Time 32m

Yield 50 cookies

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Cream together butter, peanut butter, sugar, brown sugar and eggs.
  • Sift in dry ingredients and combine well.
  • Roll in to balls and place on a cookie sheet.
  • Flatten balls with a fork, creating the criss cross pattern.
  • Bake 12 minutes.

GRANDMA MCCARVER'S PEANUT-BUTTER CRISSCROSSES RECIPE - (5/5)



GRANDMA McCARVER'S PEANUT-BUTTER CRISSCROSSES Recipe - (5/5) image

Provided by cecelia26_

Number Of Ingredients 10

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
2 beaten eggs
1 cup peanut butter
2 1/2 cups flour
1 1/2 teaspoons soda
1 teaspoon baking powder
dash of salt

Steps:

  • Preheat oven to 350 degrees. Thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Stir dry ingredients into creamed mixture. Form into 1" balls, place on ungreased cookie sheet. Press each with back of a fork to make crisscross. Bake 10 to 12 minutes or until lightly browned. Remove from oven and allow cookies to cool on cookie sheet for 1 minute. Remove to wire rack and cool completely. Variations: Monster Cookies: Use an ice cream scoop to measure dough. Roll into balls. Place about 5 cookies on large cookie sheet. Make crisscross design. Bake for 16 to 18 minutes or until lightly browned. Remove from oven. Allow to cool on cookie sheet for 1 to 2 minutes. Remove to wire rack and cool completely. Soft Peanut Butter Cookies: Decrease shortening to 1/2 cup and add 1 stick of softened butter with the shortening. Glazed Cookies: Melt 1 cup of peanut butter chips and 1 tablespoon of shortening over low heat or in the microwave. Using a spoon, drizzle over cooled cookies.

GRANDMA`S SOFT WHITE COOKIES RECIPE - (4.6/5)



Grandma`s Soft White Cookies Recipe - (4.6/5) image

Provided by á-44262

Number Of Ingredients 10

1 c. shortening
2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. buttermilk
1 tsp. baking soda
5 c. all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking powder

Steps:

  • In a large bowl, cream shortening and sugar; add eggs and vanilla. In a small bowl, combine buttermilk and baking soda. Stir in half the buttermilk mixture. Combine flour, nutmeg, salt and baking powder. Stir in dry ingredients alternately with buttermilk mixture. Dough will be tender. With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour. Cut out cookies with a round cookie cutter. Bake on a greased cookie sheet. Bake for 10 minutes (I baked mine 12 minutes and they were super soft) at 350 degrees. Do Not Overbake. The cookies should be soft. Cool completely and spread with pink icing.

GRANDMA MCCARVER'S PEANUT BUTTER CRISSCROSSES



Grandma McCarver's Peanut Butter Crisscrosses image

My Grandmother Bess gave me this recipe which was her Mother's recipe. I've used it for years. I did add the Peanut Butter Glaze.

Provided by Cecelia Huddleston

Categories     Cookies

Number Of Ingredients 13

1 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
2 beaten eggs
1 cup peanut butter
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
dash of salt
PEANUT BUTTER GLAZE
1 (10 ounce) package peanut butter chips
2 tablespoons shortening

Steps:

  • 1. Preheat oven to 350 degrees. Grease or spray cookie sheets with cooking spray. In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Gradually beat dry ingredients into creamed mixture. Form into 1" balls and dip tops or roll in sugar; place on cookie sheet. Press each with back of a fork to make crisscross design. Bake 10-12 minutes or until golden brown. Remove from oven and cool on cookie sheets for 1 minute. Cool completely on wire rack.
  • 2. Peanut Butter Glaze: Combine peanut butter chips and shortening in microwave safe bowl. Stir at 15 second intervals until mixture is melted. Drizzle over cookies. Let set until glaze hardens.
  • 3. Note: These cookies are best when well browned. For Giant Cookies: Roll 4 scoops into balls. Bake about 20 minutes or until well browned. I use a large cookie sheet which allows me to bake 4-6 large cookies at a time.

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