Snow is falling in big flat flakes here. I should make that beef stew right now because all my appointments have been cancelled. I’ll do that as soon as I finish the peanut butter cookies I want to bake “just to have.”

My Mom always had a freezer full of stuff “just to have.” In case the grandchildren came over. Or she got unexpected company. Or she just wanted a little nibble. So, I guess I have become my mother. I need to have some peanut butter cookies in the bin.

If you do too, here’s my Mom’s terrific recipe. I use lots of organic products but for these, I stick to good old Skippy, which still tastes the best in cookies. I give a large range of cooking time — if you like soft, light cookies, use the minimum time. I like them dark and crispy, so I bake them a little longer. Up to you.

Peanut Butter Cookies

• 2-1/2 cups all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
• 1 cup brown sugar
• 1 cup peanut butter
• 1 cup shortening
• 2 large eggs

Preheat the oven to 350 degrees. Place the flour, baking soda, salt, sugar and brown sugar in the bowl of an electric mixer and mix at low-medium speed until the ingredients are well combined. Add the peanut butter, shortening and eggs and beat until the mixture forms a soft, uniform dough. Shape small clumps of dough into rounds, then flatten them to create 1-1/2 inch circles. Place the circles on a cookie sheet, leaving some space between each circle, and press the tops with a fork, making a criss-cross design. Bake for about 16-20 minutes or until browned and crispy.

Makes about 60