“I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.”
4 dozen

Ingredients Nutrition


  1. Cream butter, peanut butter, both sugars, egg and vanilla.
  2. Sift together all the dry ingredients; blend into creamed mixture.
  3. Shape in 1 inch balls; roll in granulated sugar.
  4. Place 2 inches apart on a ungreased cookie sheet.
  5. Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
  6. Bake at 375 degree oven for 10 to 12 minutes.
  7. Cool slightly; remove from pan.

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