Nancy Baggett's Classic Peanut Butter Crisscross Cookies

I shouldn't have made these cookies... these perfectly shaped, tender, melt in your mouth, highly coveted, classic irresistible Peanut Butter cookies.  A request from a neighbor had me flipping to the well used page in Nancy Baggett's All American Cookie Book with the book actually falling open to the correct peanut butter smudged page due to the worn crack in the binding.

Seeking the classic crisscross Peanut Butter Cookie for as long as I can remember, the treat is obviously a favorite.  Growing up, my German grandmother made them every time I visited her in Minnesota and I actually argued with my cousin over who she had made them.  He swore that she made them special for him as he was the favored male grandchild, but I had a feeling that she really made them for me as they were always there when I was, and she would smile as she handed me a plate while saying, "I know you like these."  Therefore, I know they were for me! (Grandma is on the far right in the photo here from 1969, my dad is holding me and mom is standing in the middle) I wish I had asked for her recipe, but Nancy has come to the rescue with her version (which is so similar to Grandma's that it could be the same!).

Even puppies love the cookies!  Tavo, our 1 year old Maltese, lends a "hand" with my photo shoot.

I did pass half to the neighbors, but the healthy-sized batch makes enough that half left us with over 20 cookies!  And... they just keep looking at me every time I walk by.  I only have one.  But alas, one cookie 5 times a day is not working with my renewed gym workout.  I do find solace in the fact that I adapted them to be ever so slightly healthier by leaving out the 3 Tbs. of oil and in addition, my guilt is lessened even more by the realization that Peanut Butter is indeed a healthy source of protein as well as a source of potassium, vitamin E and other minerals.  So... I guess that while they are not really "health food", they are certainly giving me a few important minerals as they improve my day.  Thanks Nancy!!

Edited 1/21/11:  Just received an email from my Dad saying that he thinks that Grandma (his mom) made the cookies for him and my cousin and I just happened to be there!!

Classic Peanut Butter Crisscross Cookies

adapted from Nancy Baggett - The All American Cookie Book, pg. 236

Nancy's book is my "go to" book when looking for a cookie recipe.  This recipe being one of my all time favorites.  I have altered it a tad over the years reducing the butter slightly and increasing the peanut butter (mostly by accident one day when I was short of butter!) and on occasion I sub a little bit of spelt flour in place of some of the a/p flour (maybe 1/2 cup or so).  Nancy also adds 3 Tbs of oil to butter and sugar, but I have omitted that.

2 1/2 cups all-purpose flour

1/2 tsp baking soda

scant 1/2 tsp salt

1 cup brown sugar

3/4 cup sugar

1 1/4 sticks unsalted butter, softened

2 large eggs

2 1/2 tsp vanilla

1 1/2 cups smooth or crunchy peanut butter

sugar for topping.

Preheat oven to 350º.  Spray baking sheets with cooking spray or line with a silicone mat.

In a large bowl whisk together the flour, baking soda and salt, set aside.  In a stand mixer (or with an electric mixer) beat together the brown sugar, sugar, and butter until light and fluffy.  Add the eggs and vanilla and beat until evenly incorporated.  Beat in the peanut butter and then gradually stir or slowly beat in the flour mixture until evenly incorporated.  Refrigerate the dough for 15 minutes or until firmed slightly.

Shape portions of the dough into golf ball-sized balls with lightly greased hands.  Place on the baking sheets about 3 inches apart.  Place about 1/4 cup of sugar in a small shallow bowl.  Lightly oil the tines of a fork and dip the tines into the sugar.  Using the fork tines, firmly press down each ball horizontally and then vertically until the ball is flattened to about 1/2 inch thick.  Dip the fork into the sugar and press the same design into each cookie to flatten.

Bake for 9 - 12 minutes or until tinged brown at the edges and just beginning to firm up in the centers, being careful not to overbake.  Reverse the baking sheets halfway through the baking to ensure even browning.

Remove from oven and allow to cool on the baking sheet of  3 - 4 minutes, then transfer to a wire rack to cool.

Our batch made about 40 irresistible cookies.