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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 30 |
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I love the texture that the shortening-butter-peanut butter combination imparts to these cookies. Personally I like them soft, but you can cook them a bit longer if you want crisp. I'm totally guessing at the number of cookies this yields-I just keep going until I run out of dough. I've made these with crunchy peanut butter, but I think creamy is best. Chilling time included in preparation time; the actual work time I'd estimate at 15 minutes. Ingredients:
1/4 cup vegetable shortening |
1/4 cup butter |
1/2 cup peanut butter |
1/2 cup sugar |
1/2 cup brown sugar |
2 eggs, beaten or 1/2 cup egg substitute |
1 1/4 cups flour |
1/2 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. Cream shortening and butters with sugars; mix in egg thoroughly.
2. Blend flour, baking powder and salt and stir into creamed mixture.
3. Chill 1-2 hours.
4. Roll into balls the size of walnuts; crisscross with fork dipped in sugar.
5. Bake at 350F until brown (7-9 minutes for soft cookies or 10-12 minutes for crisp).
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