Jimmie’s Peanut Butter Cookies
A crumbly melt-in-your mouth adaptation from 50s South Pasadena.
180g peanut butter
180g syrup of your choice
1 tsp bicarbonate of soda (dissolved in a little warm water)
1 tsp vanilla
250g or more flour
Cream together marg, PB and syrup. Add bicarb & vanilla. Mix in enough flour so the batter is just not sticky. Set in fridge ~1 hr.
Make small balls on ungreased baking tray. Criss cross with fork. Bake 12-14 min at 150C, until bottom is golden.
Remove carefully and cool. And store with care as well, these can crumble!