Slice and Bake Peanut Butter Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 logs that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays. Ingredients:
2 cups vegetable shortening |
2 cups granulated sugar |
2 cups packed light brown sugar |
2 cups creamy peanut butter or 2 cups chunky peanut butter |
2 teaspoons vanilla extract |
4 eggs |
5 cups all-purpose flour |
4 teaspoons baking soda |
cinnamon sugar (optional) |
Directions:
1. Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
2. In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
3. In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
4. Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
5. Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
6. To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
7. Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
8. Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.
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