Farmers Peanut Butter Cookies
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In growing older, things of the past have become more important to me. This recipe has been passed down from generation to generation. It started long ago in the kitchen of a farmer. Traditionally, only farmers have shared this recipe, but as our farm lands have dwindled, so have a lot of the old, simple recipes. The passing on of these recipes helps us not to forget the simple things of the past. I would like everyone to share in this old farmer's recipe, and to pass it on to those who will carry it into the future.
1 cup smooth peanut butter
1 cup sugar
1 large egg
Put all ingredients in a bowl and stir until well belnded, or about 1 to 2 minutes
Preheat oven to 350 degrees.
Use a teaspoon to scoop out dough and form into 1-inch balls. Place on an ungreased baking sheet 2 inches apart, and use a 4-tined fork to press flat, making a 2-1/2-inch rounds with a crisscross pattern.
Bake until golden, 10-12 minutes. Remove from baking sheets to a wire rack to cool slightly. Using a metal pancake turner or palette knife. Remove cookies to a wire rack to cool completely.
Store in airtight container.
Tip: Crunchy peanut butter can be used instead of creamy.