Peanut Butter cookies
1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
(I'd use creamy, or at least not ALL chunky)
1 tsp vanilla
Mix and then add:
2 and a half cups flour
1 tsp soda
1/2 tsp salt
You could also toss in a teaspoon of almond flavoring and a tablespoon
of molasses -- not enough to change the character of this old favorite,
just extra depth for the flavor.
My mother's recipe called for rolling the dough into balls, which is
unnecessary. Put chunks onto the pan and squish down with a fork
you keep in a glass of ice water handy on the countertop. They
won't rise much, so this flattens them to the proper proportion.
Bake ten minutes at 375 degrees.
They're not greasy even though they contain both shortening
and peanut butter -- mainly because it's a large batch, about
four dozen. They're also surprisingly delicate, and will crumble
if you try to take them off the cookie sheet immediately upon
removing them from the oven. So: let them cool on the pan
for a couple minutes before removing to a cooling rack.
I wouldn't replace more than half a cup of the flour with oat, millet,
rice, buckwheat, teff, whole wheat, or your own choice of
variety flours. Even less of the teff, which is like fine sand.