Blue Ribbon Peanut Butter Cookies

So as the story goes, a lady won a local county fair with this Peanut Butter Cookie recipe sometime in the 1950’s. She gave the recipe to her daughter as a wedding gift. Many years later the daughter posted it on the Internet for the world to see.
Ever wonder why you make the crisscross pattern on the top of Peanut Butter Cookies? I have been told that this particular type of cookie is very dense and does not bake evenly. By making the pattern with the tines of a fork you are creating a well balanced surface for baking. Now you know.
Straight forward recipe with no big surprises. Golden peanut butter taste. There is an extremely fine line to calling a Peanut Butter Cookie done. For me, it was 9 ½ minutes. Not too chewy, not to crispy. If you like yours chewy I would go for 9 minutes. If you like crunchy, choose 10-11 minutes.

As I was removing a batch of these cookies from the pan, I saw a little hand on the other side of the counter reach up and swipe one from the plate. Apparently, BabyGirl is a fan. You see, this was interesting to me because BabyGirl does not eat any of my baking unless it is for an occasion. Yes, I am terribly mean. Before I could take it from her hot little hand she decided to claim it as her own by what else? She licked it. You would think she came from a big family.

Blue Ribbon Peanut Butter Cookies
1/2 cup butter
1/2 cup peanut butter (crunchy or smooth)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (to roll cookie balls in)
Directions
Cream butter, peanut butter, both sugars, egg and vanilla. Sift together all the dry ingredients; blend into creamed mixture. Shape in 1 inch balls; roll in granulated sugar. Place 2 inches apart on a ungreased cookie sheet. Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
Bake at 375 degree oven for 10 to 12 minutes. (I baked mine for 9 1/2 mins.)
Cool slightly; remove from pan.