Criss Cross Peanut Butter Cookies

Criss Cross Peanut Butter Cookies.

Lately I have NOT been dieting but rather I have kept up on a few of the things I did while I was.  Happily I have not gained back a bit of the 33 pounds I had lost before the Holidays.  I had gotten a horrible upper respiratory "thing" and been really ill for the better part of the last 10 days and even went to the doctor.  So of course when I got on the scales I was thrilled not to have gained!! That may have done me more good than the meds I got !! Just kidding Doc!!

Store Cookies in an Air Tight Container.

One of the things I often do is to substitute coconut oil for shortening in cooking.  From what I have read and understand it is terribly beneficial for you and it aids in weight management.  It does not have a coconut taste or smell that I can discern.  It is solid at room temperature and it made for a delightful cookie today.

Here is my ingredient list:

1/4 C. soft butter
1/4 C. coconut oil
1/2 C. sugar
1/2 C. brown sugar
1/2 C. peanut butter
1 egg
1 1/4 C. flour
3/4 t. baking soda
1/4 t. salt.

Preheat oven to 375 degrees F. Prepare pans with parchment paper or sil-pat mats and set aside.

Using a large mixing bowl combine shortenings, sugars, peanut butter and egg beating until well combined.  Add the dry ingredients and mix until blended completely.  Refrigerate for an hour or so then form into walnut sized balls and place on prepared pans.   Dip a fork into sugar and make criss cross marks across the tops of the cookies to flatten them.  Bake for 10-11 minutes and remove from the oven.  Let them rest in the pans a few minutes before removing them to cool on racks. 

Store in an air tight container.  Yield 3 dozen cookies.