Peanut Butter Crisscross Cookies
- Makes 4-1/2 dozen

Preheat oven to 375° F.

1 c shortening, soft (or butter)
1 c. brown sugar, finely packed
1 c white sugar (granulated)
2 eggs
1 teaspoon vanilla
1 c peanut butter, chunk style
2 c sifted all-purpose flour
1 t soda
1/2 t salt
2 c oat cereal (instant)

Cream shortening & sugar. Add eggs (1 at a time) and vanilla. Beat until light & fluffy and beat in peanut butter. Sift together flour, soda & salt. Add to creamed mixture. Add oat cereal (quick cooking).

Chill 1 hour (will do). Shape dough to form 1" balls; place on greased cookie sheet. Flatten with tines of fork forming crisscross pattern. Bake in preheated 375° F. oven 10 to 12 minutes. Takes a little less time if dough is not chilled and dough is not hard to handle.

These are most delicious. Use this base, omit peanut butter and substitute mixed candied fruits for “Treasure Cookies.” Also see our recipe for delicious Apple Peanut Butter Cookies!

(Source: Original recipe handwritten by Violet G. Boulton of Seattle, Washington in her copy of the Stanwood Community Cook Book. Transcribed by granddaughter, Cory J. Eberhart of Harrisburg, Oregon).

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