I love peanut butter cookies, so when I found a hundred-year-old recipe for peanut butter cut-out cookies I had to give it a try.
Here’s the original recipe:
When I made this recipe, it quickly became apparent that something was wrong. When I combined all the ingredients, I had a thick batter instead of a dough–and there was no way I could roll it out. I wasn’t quite sure what was wrong with the original recipe, but I decided that the best way to salvage it was to add additional flour – lots of flour. The resulting soft dough rolled out nicely.
The verdict: The cookies were nothing like modern peanut butter cookies, but if you can totally suspend expectations, the cookies were good. The old-fashioned cake-like cookies had a hint of peanut butter, and are lovely with milk or coffee.
Here’s the recipe updated for modern cooks:
Peanut Butter Cut-out Cookies
2 tablespoons butter, softened
1/2 cup peanut butter
1 cup sugar
1/2 cup milk
1 2/3 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 400° F. Place the butter, peanut butter, and sugar in a mixing bowl, stir to combine. Stir in the egg and milk, then add the flour, baking powder, and salt. Stir until well-mixed. Refrigerate dough 1/2 hour or until chilled.
On well-floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place on greased baking sheets. Sprinkle with sugar. Bake 9-11 minutes.