Recipe: Peanut Butter Crisscrosses (using orange juice)

PEANUT BUTTER CRISSCROSSES

"Orange juice adds kick to peanut butter cookies. Jean Reed from Santa Rosa, Calif., was looking for a recipe for peanut-butter cookies that included orange juice in the ingredients. Norma Purlington of Rapid City, S.D., sent in a recipe for peanut-butter cookies that she has been making for many years that uses orange juice. She says it is one of her family's favorite cookies. These cookies look and taste much like a traditional peanut-butter cookie, but they do have just a hint of orange that makes them extra-special."

2 cups sifted regular flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/2 cup granulated white sugar
1 egg
1/4 cup orange juice

Measure flour, baking soda, baking powder and salt into a sifter.

In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy; beat in egg. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough. Chill until firm enough to handle.

Roll dough, a teaspoon at a time, into balls; place 3 inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork.

Bake at 375 degrees F. for 12 minutes or until golden. Remove from cookie sheet and cool completely on a wire rack.

Makes 2 dozen to 3 dozen cookies
Source: Northwest Herald, McHenry County, IL, Wednesday, June 22, 2005