The Historic District

Direct from my mom's 1955 Fannie Farmer cookbook, still the best peanut butter cookies I've ever eaten.

1/2 c. butter
1/2 c. peanut butter (I prefer Jif's extra crunchy)
1/2 c. sugar
1/2 c. brown sugar
1 beaten egg
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1 c. flour

Preheat oven to 350 degrees and grease some cookie sheets. Cream the butter and peanut butter together. Beat in the two sugars, then add the egg and the vanilla and mix well. Mix together the salt, baking soda, and flour and add to the first mixture, combining thoroughly. Arrange by teaspoonfuls on the cookie sheets, about 1 1/2 inches apart. Press each one flat with the back of a floured spoon. Bake about 7 minutes or 'til firm.

Sounds good and looks easy. I wonder if they absorb milk. A good cookie will always absorb the right amount of milk without falling apart.

I didn't know of Fannie Farmer (the person) only Fanny Farmer (the candy and ice cream retailer).

I'm not a dunker, but I can tell you that they are, if you bake them right (and don't squish them too hard when crosshatching), thick enough to be slightly underbaked in the center, if that's the way you like your cookies. So I have to assume they are dunkable.

Trust me, try them. You won't be disappointed. Also a good base to plunk chocolate chips into, or a Hershey's kiss on top of. Just sayin'