Today’s cookies are special to me.
They were requested by a friend (thank you, Dee), and the recipe I used came from my Grandma (who died before I was born). I got the recipe from my cousin, Connie, who submitted it for inclusion in the first of two Bennett family cookbooks. I’ve made the cookies approximately a zillion times, and, although they’re extremely simple, I’ve not always made them well. Even so, I always think warmly of my family when I smell peanut butter cookies, so these are a joy to make.
I hope you’ll love them (the cookies and the people). If you know the people in my family, I’m sure you already love them. If you try today’s cookies, I also hope they will remind you of someone good.
Grandma Bennett’s Recipe
1 C. white sugar
1 C. butter
2 C. flour
1 C. brown sugar
2 tsp. soda
1 tsp. vanilla
Mix and drop and press with sugared fork. Bake at 350 degrees until light brown.
Okay, but you say you want them to be “peanut blossoms,” a little taller, and more sparkly than Grandma Bennett’s (like “dew-moistened flowers” in a Norbert Rosing image, maybe) and filled in the center with wonderful dollops from Chocolate Town?
Here’s what you do: Swap half of the butter for a 1/2 cup of vegetable shortening, be a smidge generous with the soda, and roll them into balls and then into a bowl of sugar (instead of dropping them and criss-cross squashing them with a sugary fork, production-line style like Grandma). Immediately after baking, remove the cookies from the pan to a cooling rack and place a perfect unwrapped Hershey’s Kiss (they’re all perfect, by the way) in the center of each cookie. Let cool.
And… come and get ’em.