Country Cooking with Lou Ann: Crackle Top Peanut Butter Cookies

By Lou Ann Thompson - R-H Circulation Clerk

Hello! This week’s recipe is another favorite of my family — it’s my son, Dustin’s, favorite.

This cookie is one that is always on my holiday table, and usually the first to disappear. It’s a very old and simple one, and quick to put together and make. I always double the recipe.

You might want to grab a cold cup of milk for when they come out of the oven all fresh and warm…

Crackle Top Peanut Butter Cookies

-3/4 cup margarine (room temperature)

-3/4 cup sugar

-About 1/2 cup additional sugar to roll the unbaked cookie balls in.

-3/4 cup brown sugar

-3/4 cup peanut butter (smooth)

-1 egg

-1 teaspoon vanilla

-1, 1/3 cups of flour

-1/2 teaspoon soda

-1/2 teaspoon salt

First, beat together Margarine, sugar, brown sugar and egg until light and fluffy.

Next, add peanut butter, vanilla, soda and salt. Mix in flour a little at a time. Then, refrigerate to chill. This makes it easier to roll into balls.

Once the dough is chilled, roll it into about a 2 inch ball and roll in a bowl with sugar in it to coat the ball. Then put the balls on a cookie sheet and slightly flatten the ball with a fork.

Bake at 375 degrees Fahrenheit for 10 to 12 minutes. Enjoy!

By Lou Ann Thompson

R-H Circulation Clerk