Get out the peanut butter and bake cookies. The Criss Cross Peanut Butter Cookie recipe is an oldie but a goodie.

Criss Cross Peanut Butter Cookies

1 c. shortening

3 c. flour

1 c. white sugar

1-1/2 tsp. baking soda

1 c. brown sugar

1/2 tsp. salt

2 eggs

1 tsp. vanilla

1 c. peanut butter

Mix white and brown sugar. Cream butter or shortening, then add sugar and cream well. Add the eggs, vanilla, the flour sifted with the salt and soda, and then the peanut butter. Mix well. Roll into balls about 3/4 inch across. Place one inch apart on greased pans, press with fork lengthwise and then crosswise.

Bake at 400 degrees from five to 10 minutes.

Double Chocolate Peanut Butter Thumbprints

1-1/2 c. flour

1/3 c. baking cocoa

1-1/2 tsp. baking powder

1/4 tsp. salt

2 c. semisweet chocolate chips, divided

1 c. sugar

1 c. chunky or smooth peanut butter, divided

1/3 c. butter, softened

1-1/2 tsp. vanilla

2 eggs

In a small bowl, combine flour, cocoa, baking powder and salt; set aside. In a small saucepan, melt 1 c. chocolate chips over low heat, stirring until smooth. In a large bowl, cream the sugar, 1/3 c. peanut butter, the butter and vanilla. Beat in the melted chocolate. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture then stir in the remaining chocolate chips. Cover and chill just until firm.

Shape chilled dough into half-inch balls then press your thumb into the tops to make half-deep depressions. Place on ungreased baking sheets and fill each depression with about 1/2 tsp. peanut butter.

Bake at 350 degrees 10 to 15 minutes, or until sides are set but centers are still slightly soft. Cool two minutes then remove to wire racks to cool completely.

Perfect Peanut Butter Cookies

1/2 c. brown sugar

1/2 c. granulated sugar

1/2 c. peanut butter

1/2 c. shortening

1 egg

1/2 tsp. vanilla

1 c. flour

1/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

Cream shortening and sugars together. Add egg and vanilla and beat in. Mix in dry ingredients. Drop by teaspoon onto greased baking sheets. Flatten with a fork, dipped in flour.

Bake at 350 degrees for 10 to 12 minutes, until golden brown. Do NOT overbake.