Recipe: Skippy Crisp Peanut Butter Cookies with Variations

CRISP PEANUT BUTTER COOKIES

2 1/2 cups unsifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup corn oil margarine
1 cup Skippy Creamy or Super Chunk Peanut Butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon vanilla

Stir together flour, baking powder, baking soda and salt. Set aside.

In large bowl with mixer at medium speed beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture and beat well. If necessary, chill dough.

Shape into 1-inch balls. Place on ungreased cookie sheet 2 inches apart. Flatten with floured fork, making criss-cross pattern.

Bake in 350 degree F oven for 12 minutes or until lightly browned. Cool on wire rack.

VARIATIONS:

PEANUT BUTTER SANDWICH COOKIES:
Follow basic recipe. Spread bottoms of half of baked cookies with peanut butter; top with remaining cookies. (Makes about 3 dozen cookies.)

JELLY THUMBPRINT COOKIES:
Follow basic recipe. Instead of flattening with fork, press small indentation in each with thumb. While still warm press again with thumb. Cool. Fill indentation with jelly or jam.

PEANUT BUTTER REFRIGERATOR COOKIES:
Follow basic recipe. Shape into 2 rolls 1 1/2-inches in diameter. Wrap in plastic wrap and refrigerate. Slice into 1/4-inch thick slices. Bake as directed. (Makes 8 dozen cookies.)

PEANUT BUTTER CRACKLES:
Follow basic recipe. Roll in sugar before placing on cookie sheet; do no flatten. Bake as directed for 15 to 18 minutes. Immediately press chocolate candy kiss firmly into top of each cookie (cookie will crack around edges).

Makes 6 dozen (2-inch) cookies
Source: Skippy Peanut Butter