Hattie Shannon'S Peanut Butter Cookies
Delicious peanut butter cookies with crunchy pecans and a perfect balance of sweetness and richness, ideal for satisfying dessert cravings or sharing at gatherings.
Ingredients
Instructions
- Cream brown sugar, granulated sugar, shortening, and peanut butter; add beaten eggs.
- Sift flour; measure and sift again with salt and soda.
- Add vanilla to the creamed mixture.
- Add dry ingredients and chopped pecans to the creamed mixture.
- Mix well.
- Mold into balls; place on cookie sheet and flatten with a fork, scoring both ways.
- Bake in a moderate oven, 350° to 375°F, for 7 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider using natural peanut butter instead of regular. If you’re out of shortening, you can substitute with an equal amount of unsalted butter. To enhance the texture, chill the dough for 30 minutes before baking. If you prefer a crunchier cookie, bake them a little longer until golden brown.
Serving Suggestions
These peanut butter cookies are delightful on their own but pair beautifully with a glass of cold milk or a cup of coffee. For a fun twist, serve them as an accompaniment to a scoop of vanilla ice cream. They also make a great addition to a dessert platter featuring other American recipes like Pumpkin-Cheese Cake Pie.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer and then transfer to a freezer bag for up to three months. To reheat, microwave for 10-15 seconds or place in a preheated oven at 350°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Hattie Shannon'S Peanut Butter Cookies contains roughly 1816 calories, with 26g protein, 253g carbohydrates, and 66g fat. It is an excellent source of protein (52% of the Daily Value), iron (42% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1142mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! While pecans add a nice flavor, you can substitute them with walnuts, almonds, or even omit them for a nut-free version. Just be mindful of the texture, as different nuts can alter the crunchiness of the cookies.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will firm up the dough and make it easier to handle. Alternatively, you can add a bit more flour, a tablespoon at a time, until you achieve the desired consistency.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, especially the baking soda, are gluten-free to ensure the cookies remain safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).