A Southern Grace: criss cross applesauce

May 6, 2013

criss cross applesauce

Yum

Snickerdoodles, plus chocolate chip, oatmeal raisin, and peanut butter cookies--aren't these what come to mind when we think of classic American cookies? I know they're the ones that I "helped" my mom bake when I was little. I've featured all of them except for good ol' peanut butter, complete with criss-cross pattern on top.


I didn't plan it this way, but I found out shortly after I had started writing this post that a member of Kris Kross, a rapping duo that had a few hit songs in the 90s, passed away. Shame.


In brighter criss-cross news, Liz Lemon's affable love interest on 30 Rockwas called Criss Chros, and he was terrific. Nobody has cheekbones like James Marsden.


These are exactly what you'd expect when thinking about classic peanut butter cookies. They're a little crispy on the exterior, thanks especially to a coating of sugar, but the innards are soft. The flavor of peanut butter is strong, which is as it should be. The cookies flatten out even without the help of the pre-bake push-down that comes with making the criss-cross pattern, but it's still a necessary step. For nostalgia.


Classic Peanut Butter Criss ChrosCookies
From The All-American Cookie Book
Makes 30-35 3-inch cookies
Ingredients:
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1-1/4 cups smooth or crunchy peanut butter
  • Sugar for topping
Directions:
Preheat oven to 350 degrees F. Spray baking sheets with cooking spray or line with a silicone mat.
In a large bowl, whisk together the flour, baking soda, and salt, set aside. In a stand mixer (or with an electric mixer), beat together the brown sugar, sugar, butter, and oil until light and fluffy. Add the eggs and vanilla and beat until evenly incorporated. Beat in the peanut butter and then gradually stir or slowly beat in the flour mixture until evenly incorporated. Refrigerate the dough for 15 minutes or until firmed slightly.
Shape portions of the dough into golf ball-sized balls with lightly greased hands. Roll each ball in sugar and place on the baking sheets about 3 inches apart. Using a fork, firmly press down each ball horizontally and then vertically until the ball is flattened to about 1/2 inch thick.
Bake for 9-12 minutes or until tinged brown at the edges and just beginning to firm up in the centers, being careful not to overbake. Reverse the baking sheets halfway through the baking to ensure even browning.
Remove from oven and allow to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.


24 comments:

jose manuel said...

Se ven sensacionales.

Saludos

Foodycat said...

These look wonderful. I wish my husband liked peanut butter more!

Rosa's Yummy Yums said...

Wonderful cookies! I bet it is difficult to eat only one...

Cheers,

Rosa

I Wilkerson said...

Peanut butter cookies have always been my absolute favorite. To this day, I avoid baking them unless I am giving them away because I am completely powerless in front of a full tin ;-)

Pam said...

They must have the criss cross.

vanillasugarblog said...

when I read this I thought it had applesauce in it as well.
Wouldn't that be a great idea?

lisa is cooking said...

I love a good criss-cross on a peanut butter cookie! Just yesterday, I was thinking that I should bake some peanut butter cookies soon. Now, I must.

Pam said...

I haven't had a peanut butter cookie for way too long. They look fabulous.

Erica said...

These cookies look so good,Grace! My kids would love them!

bellini said...

These are my future son-in-laws favourite.

Blond Duck said...

Perfection.

scrambledhenfruit said...

Peanut butter cookies MUST have the criss cross design on them, or they don't taste right. These look delicious! :)

Patricia Bacon said...

Definitely my "go-to"cookie when in doubt. I add 1/2 cup oatmeal to the batter.... from my mom-in-laws recipe... tastes great, but MUST have the criss cross lines!

Carolyn Jung said...

One of my fave cookies of all time. Can never turn one down. ;)

Sharon Graves said...

Everything is better when sugar-coated. Love that touch with your recipe. I'll have to try that next time.

Joanne said...

These are totally a classic! Just like James Marsden's cheekbones. :)

Katerina said...

Only recently did I make peanut butter cookies and I loved every bite of them! I am sure I would enjoy these little ones as well as they look totally delicious!

Nutmeg Nanny said...

These sound wonderful :) I bet they taste heavenly!

Lorraine @ Not Quite Nigella said...

Tina Fey is a smart lady. Choosing James Marsden and Jon Hamm as boyfriends is no dummy move! :P

Dianne @ Sweet Journey Home said...

Yum! You've just reminded me that I haven't had these in forever and need to bake some! They are one of my all-time favorites. Thanks for sharing...

Barbara said...

You've hit on my favorite cookie! With a glass of cold milk, I could eat a plateful. Haven't made them in ages. Yum. Double yum.

Angie Schneider said...

We worship the peanut butter! These cookies look divine!

Juliana said...

I have not had peanut butter cookies for a while...I like the sugar on it...I wish I could reach one of these...
Have a great weekend Grace :)

Rachel Cotterill said...

I'm not American, but I do have a soft spot for peanut cookies :)