Peanut Butter Cookies

I'm a little off the beaten path today. Recipe Lion's Blog Hop asked for Father's Day recipes. Instead of re-posting Great Grandma's German Potato Salad or sharing standard grill fare, I'm sharing a simple summer dessert - slash - snack. The best part about these cookies: the texture is perfect. They're not too soft, not too crispy. Take them out of the oven when they're still slightly soft and let them cool for a moment. Trust me: yum.

Peanut Butter Cookies

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine

1 cup white sugar

1 cup packed brown sugar

1 cup peanut butter

1 teaspoon vanilla extract

2 large eggs

Sift the flour, baking soda, and salt in a medium bowl and set aside.

Beat together butter, sugars, peanut butter, and vanilla extract. Add eggs one at a time, beating well after each addition. Stir the flour mixture into the bowl and blend thoroughly.

Shape the dough into 2 inch balls and place 2 inches apart on ungreased cookie sheet. Use a fork dipped in sugar to make a crisscross pattern.

Bake for 8 to 10 minutes at 350, until golden brown. Do not over bake!

Let stand for 2 minutes, then transfer to wire rack for the final cooling process.

Serve - well, let family and friends dive in.

Tips:

• I really like my small scoop. It's the perfect size for cookies like this.
• Teens love these. If your home is the hangout for your teen and his/her friends, keep these in stock.
• Peanut butter is a good source of iron (says the no-longer anemic Daisy).

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