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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
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Heat oven to 350°. Sift together the flour, baking powder, baking soda and salt, set aside. Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the peanut butter. Add the flour mixture by the cupful and beat at low speed to mix well. Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart. Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design. Bake 10-12 minutes. ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside. ***Use a spatula to transfer to a rack to cool.