In The Kitchen ~ Crisscrosses

Every afternoon, before my dear hubby gets home from work, I like to take some time for myself, and put my feet up for an hour. Sometimes I read..sometimes I sew.. and sometimes I knit. Sometimes I will listen to music... sometimes I will listen to an old radio show. Sometimes I will have a little snack.. but always I will have a nice cup of tea

Todays little snack was a recipe from Better Homes and Gardens Magazine September 1948. Crisscrosses are basically a Peanut Butter Cookie..and I dont think the recipe has changed over the decades...just the name.

Quick and easy to make, they grew quite big... and packed with peanut butter flavour

1 cup shortening

2 beaten eggs

1 teaspoon vanilla

1 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

3 cups enriched flour

½ teaspoon salt

2 teaspoons soda

• Thoroly cream shortening, vanilla, and sugar. 
• Add eggs; beat thoroly. 
• Stir in peanut butter, then sifted dry ingredients. 
• Form into tiny balls with the palms of hands
• Place on greased cooky sheet.
• Press with back of a fork to make criss- cross. 
• Dough may also be rolled and cut if desired. 
• Bake in moderately hot oven (375°) 10 minutes.