Peanut Butter Criss-Crosses

These are hands-down the best Peanut Butter Cookies I've ever eaten. I have tried other recipes just for fun, but they don't compare. They have a divine texture, crunchy on the outside and chewy on the inside. My mom used to bake these with me when I was young, and she still makes them too. She thinks she got the recipe from the Betty Crocker Cookbook, but isn't sure.

Remember, do not substitute butter for the shortening! However, in this recipe you CAN use 1/2 butter, 1/2 shortening if it makes you feel good. I've done that before and they still turn out delicious. For shortening, I always use Crisco. I have tried cheaper brands but the texture of my baked goods suffers. I'm not sure why, but I say stick with Crisco.

1 cup Crisco
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
1 cup peanut butter (creamy or crunchy, whichever you prefer)
2 1/2 cups flour
2 tsp. baking soda

With a mixer, cream Crisco, sugars and vanilla. Add eggs and beat thoroughly. Add peanut butter and whip it good. In another bowl, mix the dry ingredients with a whisk (I always do this rather than sifting). Stir dry ingredients into the creamy mixture. Scoop cookies onto ungreased cookie sheet. Roll into balls then press with the back of a fork into a criss-cross pattern. (Dip your fork into flour to keep it from sticking to the dough.) Bake at 375-F for ~10 min. Do not overcook! Makes ~3 dozen.

Happy Baking!