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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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10 Comments

  1. Gert

    I just made some peanut butter cookies on Monday. The difference between your recipe and mine is:
    I use a cup and a half of brown sugar and a half cup of white sugar, I also use butter, but I use a natural crunchy peanut butter and use a mixture of sea salt and brown sugar to roll them in before baking. Really yummy.

    Reply
    1. Rachel Diver Williams

      Hi Gert,
      Rolling the cookies in sea salt and brown sugar sounds good, I’ll have to try that next time!

      Reply
  2. Pam Cloud

    Thanks Rachel for the lovely write up! Much appreciated. Gonna give these a try as they are like our old time homemade ones I grew up with. Keep up the good job enjoyed it very much.

    Reply
  3. dynnamae

    Hi Rachel. Your cookies looked beautiful. When I started reading the recipe, yuck, came to mind at the lard. I know I would be able to taste that in those cookies. I saw you substituted and I would too. Sorry you got alot of snow, but so thankful it missed us in northern MI. Have a blessed weekend.

    Reply
  4. Mona G.

    Great looking cookies Rachel….thanks for the recipe, I do want to try these, but I too will use butter…..I hope mine looks as good as yours 🙂 You did a great job….hope you’re doing well…….keep up the good work.

    Reply
  5. Barbara

    I would love to have a good “BLonde Brownie” recipe. Thank you!

    Reply
  6. brenda

    great to read this article by Rachel again. She did a great job.

    Reply
  7. John Worland

    I agree , don’t use lard, only butter.

    Reply
  8. Alma Simmons

    Just made these cookies. Awesome!!!!!!
    Used butter instead of lard.
    Thanks for sharing.
    Alma

    Reply
    1. Kevin

      Thanks for sharing your experience, Alma, glad the cookies turned out, it is a good recipe!

      Reply

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