Okay, peanut butter cookies are pretty American. I admit it. However, they are in the book, and they totally remind me of my grandmother. My grandmother really did make a lot of peanut butter cookies, including the time where she made them and forgot the peanut butter. Obviously, some of my baking mishaps are inherited. I’m going to name it baking fog. Heh.

This recipe is very basic, but it works.

Peanut Butter Cookies
pg 125 The Laura Secord Canadian Cookbook

An after-school treat and a lunchbox favourite, peanut butter cookies are always popular with children. They also keep well — if you can keep them!

Preahead oven to 350˚ F.

Grease a baking sheet lightly (I used a silpat)

Sift or blend together:
1 1/4 cups of all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream  together:
1/2 cup butter (margarine)
1/2 cup granulated sugar
2/3 cup lightly packed brown sugar
2/3 cup peanut butter

Blend in:
1 egg (egg replacer)

Stir dry ingredients into creamed mixture

Shape dough into small balls and place about 3 inches apart on prepared baking sheet. Press with floured fork to flatten.

Bake in 350˚ oven for 12 to 15 minutes, or until golden brown.

Makes 4 to 5 dozen. (or 12 big cookies if you are me)