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(an old-fashioned treat for serpentists)

2-1/2    cup general purpose white flour (no need to sift it before measuring)
1          cup brown sugar
1          cup general purpose 'white' table sugar (normal sugar)
1          cup chunky peanut butter
1          cup butter or margarine
2          eggs
1          tsp (teaspoon) baking soda
3/4       tsp salt
 

Preheat oven to 350 degrees F.

Place butter and peanut butter into microwave safe mixing bowl and microwave for about 30 seconds to slightly soften contents. Remove from microwave and add both sugars to bowl. Using a food processor with mixing implement, or electric mixer, mix softened butters with sugars until consistency is even. Add baking soda and salt, and mix in thoroughly. Add eggs and flour, and mix in with a wooden spoon or similar implement (the mixture will probably be too thick to mix with the mixer/food processor).

Remove a soup-spoon full of the dough, roll between the hands to form a ball. Dough is buttery, so it will not stick to the hands. Likewise, form remaining dough into balls and place balls on ungreased cookie sheets (or pizza pans, trays, etc), spaced about every 3" in each direction. Use the smooth bottom of a standard water glass to press the balls flat into cookie shapes; lift the glass at a slight angle to remove it from the pressed dough without sticking or tearing. The resulting dough disks will be about 2" in diameter. For the traditional appearance, use the tines of a fork to press a cross-hatch pattern into the top of the disks.

Bake cookies at 350 degrees for about 14 minutes, or until they just begin to turn from golden color to light brown. Remove immediately from the cookie sheet and place on layers of paper towel, or a baking cloth, until cool. Makes about 52 cookies of 3" diameter.

Copyright Paul Schmidt 2003
revised October 2004