The hash mark could also be one among the foremost prevalent symbols in modern life, but it’s been the “mark” of spread cookies for quite eighty years, and permanently reason. Pressing a hash mark into each cookie ensures this dense dough will flatten and bake evenly. While using this kitchen-tested recipe ensures your spread cookies will end up perfectly. It’s been in Betty’s back pocket for quite a while , and you’ll bet this recipe isn’t going anywhere soon. Home cooks from everywhere have claimed this to be the simplest spread cookie they’ve ever made—and we certainly agree! Soft and chewy with the right salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For another little bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup peanut butter
- 1⁄4 cup shortening
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1 egg
- 1 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- Mix sugars, peanut butter, shortening, butter and egg in large bowl.
- Stir in remaining ingredients.
- Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375ºF.
- Shape dough into 1 1/4-inch balls.
- Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
- Bake 9 to 10 minutes or until light golden brown.
- Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
- Cool 5 minutes; remove from cookie sheet.
- Cool on a wire rack.
Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.
Learn more: Paula Deen Green Bean Casserole Recipe