Peanut butter Cookies

I know what you are all thinking. That I disappeared? Well, I haven't. Once in a while I get into stuff and I go deep into them. This summer it has been some home improvements. I did quite a bit of painting different rooms and other small home repairs.  Even though I have been baking a lot of new stuff, I haven't had time to write about them and take pictures. That is one of the reason for slow activity on the blog. These cookies were baked last week for someone. These are not too sweet, crisp. If you want softer cookies, bake them without flattening them.

One Year Back - Avocado Brioche, Roasted Banana Ice cream
Two Years Back - Deep fried cracker ( Nippattu )
Adapted barely from Hershey's book of chocolate
Ingredients: 
Shortening - 1/2 cup (I used crisco you can use butter softened instead)
Creamy peanut butter - 3/4 cup (not natural)
Granulated sugar - 1/3 cup
Light brown sugar - 1/3 cup packed
Egg - 1 large (or 1 TBSP flax meal mixed with 3 TBSP of warm water)
Milk - 2 TBSP
Vanilla extract - 1 tsp
All purpose flour - 1 1/2 cups
Baking Soda - 1 tsp
Salt - 1/2 tsp
Turbinado sugar for rolling (Or granulated sugar)

Method:
Preheat the oven to 375 F. Line two large baking sheets with parchment paper. Set aside. In a bowl, whisk together all purpose flour, baking soda and salt. Set aside. Cream the shortening or butter and peanut butter till smooth using an electric beater. Add both sugars and continue to beat till creamy. Add egg and beat. Add vanilla, milk and beat for few seconds. Now add all the dry ingredients and mix till the dough forms. Make 1 " balls of the dough and roll in turbinado sugar or just granulated sugar. If you want soft cookies, place the ball 1" apart on the cookie sheet. If you want a little crispier cookies, flatten it a little. I used the fork to do criss cross but I flattened it too much and the pattern is not that obvious. Bake for 8 - 10 minutes. Cool on the wire rack.

Enjoy.