Peanut butter cookies are quintessential American food. So charming, with their characteristic cross hatch top, soft, chewy texture, and delicious nutty flavor. I have tried many recipes over the years for peanut butter cookies, and still I find myself going back time and time again to the old recipe from the Betty Crocker Cookbook that my grandmother always used. They are exactly what peanut butter cookies should be. Exactly what we all remember. In the recipe it calls for using half shortening and half butter. I use all butter, and I also add a generous teaspoon of vanilla extract, which the recipe doesn’t call for. They are perfectly delicious, and people really go crazy for them. To take them to the next level, I like to take two cookies and sandwich them together with either honey roasted peanut butter, or even better yet, a decadent peanut butter icing. I love the recipe Ina Garten uses for her chocolate cupcakes. It is creamy, rich, and not too sweet. Spread about a tablespoon or so of the icing onto the back of one cookie, and top it with another. It’s simple, quick, and over the top, which is right up my alley. Enjoy!