Peanut butter cookie recipe from BHG cookbook?

can anyone give me the PB cookie recipe from the Better Home and Garden cookbook??? in the 75th Anniversary addition it's on Page 218.......that page is missing from my book, it's my favorite PB cookie recipe and I guess I made them so much, I lost that particular page......PLEASE HELP!!!Peanut butter cookie recipe from BHG cookbook?
Here it is.





http://recipes.bhg.com/recipes/recipedet鈥?/a>Peanut butter cookie recipe from BHG cookbook?
I have two peanut butter cookie recipes from older BH%26amp;G cookbooks. Neither one calls for baking powder though. They both call for baking soda.





The newer one is from the 1981 edition. It's close to the one on their website, but not exact.





Here's that one:





1-1/4 cups all-purpose flour


3/4 tsp. baking soda


1/4 tsp. salt


1/2 cup butter or margarine


1/2 cup peanut butter


1/2 cup granulated sugar


1/2 cup packed brown sugar


1 egg


1/2 tsp. vanilla





Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars;beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined. Shape dough into 1-inch balls, roll in granulated sugar if desired. Place 2 inches apart on an ungreased cookie sheet; criss cross with the tines of a fork. Bake in a 350 oven about 10 minutes. Cool about 1 mmiunute before removing to a wire rack. Makes 48.





The other one is titled ';Peanut Butter Crisscrosses'; and came from a BH%26amp;G cookbook I received in 1964, so it's definitely the oldest, and I think the best. In fact, they're my favorite cookies in the whole world!





1 cup shortening


1 cup granulated sugar


1 cup brown sugar


2 eggs


1 teaspoon vanilla


1 cup peanut butter


3 cups sifted all-purpose flour*


2 teaspoons soda


1/2 teaspoon salt





Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture.





Drop by rounded teaspoons on ungreased cooky sheet. (Yes, it's spelled ';cooky'; not ';cookie';.) Press with back of floured fork to make crisscross.





Bake in moderate oven (350) about 10 minutes. Makes about 5 dozen cookies.


*For richer cookies, use 2 cups flour.





The biggest difference is one uses butter or margarine and the other uses shortening. I always make mine with Crisco shortening. The texture is a LOT better than if I use butter or margarine!