We made my grandmother's peanut butter cookie recipe this weekend. Tasty cookies. My grandmother taught me most of what I learned about baking. I enjoyed giving Matt many of the pointers she gave me. A trip down memory lane, for sure. Now that I worked through the recipe, I want to experiment. These cookies contain shortening, which makes them a lot less healthy than I would like. The texture and crispiness that the shortening creates really adds something to the cookie, but I want to rework the recipe with a different fat. (Any ideas?) We did use peanut butter that contained no fillers or hydrogenated oils. It tastes great, but we definitely need to up the amount. One cup of peanut butter to three cups of flour just isn't the right ratio. I know that most peanut butter cookies I have been eating are of the oh-so-trendy flourless variety, so I might experiment with less flour. Also, substituting whole wheat flour might be fun to try. Once I decide on a new recipe, I will post both versions.
