You'd be smiling, too. If you had these cookies from Good Housekeeping's Christmas Cook Book (c)'58 up to your chin. This paperback is full of "selections to brighten the holiday season." Really. It is. And here's the first tasty testament to it -
1 1/2 cups sifted all-purpose flour
1 teasp. baking soda
1/2 teasp. salt
1/2 cup soft shortening
1/2 teasp. vanilla extract
1/2 cup smooth - or crunch-style peanut butter [I like mine like I like my gents, smooth]
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg, unbeaten [I had to borrow one from my neighbor. Nice lady.]
Start heating oven to 375 degrees [some might call that preheating, but who am I to judge?]. Sift together flour, soda and salt. With electric mixer at medium speed [or with spoon - but at what speed? Oh the tragedy of not knowing], thoroughly mix shortening with vanilla, peanut butter, brown and granulated sugar, and egg until very light and fluffy. At low speed, or "blend," [what a group of electric mixer showoffs] beat in flour mixture just until mixed. Form into 1/2" balls. Place 2" apart on greased cookie sheets. Bake 12 min., or until light brown [wait - isn't peanut butter light brown?]. Cool; roll in confectioners' sugar. Makes 6 1/2 doz [that is an outright lie].
These don't stick to the roof of your mouth, they melt in them. Santa won't need a milk chaser to wash these down. Wow. I have never tasted peanut butter done better. With the silky aid of [ugh - don't think about it] vegetable shortening these cookies are like Johnny Depp in Chocolat: smooth. Have I mentioned that these holiday cookies are smooth? And that they freeze well? And that they are smooth? Well they do. And they are. I am also demanding you triple the recipe, because I didn't get 6-and-a-half dozen balls [does any lady?] from this recipe. Just a mere 2.