Mary Janes Delicious Cookies Recipes

AUNT MARY'S SHORTBREAD

Steps:

• Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
• Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
• Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

MARY JANE'S PEANUT BUTTER MOLASSES COOKIES

Steps:

• In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
• Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
• Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
• Grease several baking sheets or use nonstick spray.
• Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
• Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
• Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
• Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
• Store in an airtight container for up to 10 days or freeze up to 2 months.