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Light and Crispy Peanut Butter Cookies

The Classic Betty Crocker Cookie with crosshatching These are crispy but not rock hard with the great peanut butter taste. Betty Crocker was as common as any celebrity chef without the internet to reach the masses, her recipes are tried and true with flawless results. This recipe is for around 30, 1 Tablespoon scoops, about 2-1/2 inch cookies. INGREDIENTS 1/2 cup granulated sugar 1/2 cup lightly packed light brown sugar 1/2 cup peanut butter, I used Jif 1/4 cup shortening, I used Crisco 1/4 cup unsalted butter, softened 1 egg, room temperature 1-1/4 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt METHOD Pre Heat oven to 375F CREAM TOGETHER both sugars, peanut butter, butter, shortening and the egg SIFT IN AND MIX WELL flour, baking powder, baking soda and the salt Scoop out 1 tablespoon portions and roll into balls place them about 2-3 inches apart press down slightly to flatten, (not too much,) just enough for the fork dip the back of a fork every time in sugar and make cross hatches on top of the cookies Bake for 9-10 minutes or lightly golden brown, turning the pan around at 5 minutes. for a softer cookie take them out at 7-8 minutes Let them cool for 15 minutes before moving them They will be soft when they come out but will crisp up once cooled I speak to you like I would speak to a novice cook or a family member wanting to learn how I make stuff. I don't always measure exact but that's ok, many recipes are just guidelines meant to be altered, of course there are classic recipes and baking that should be followed to a tee but I'm not making a lot of that here. Enjoy