posted by Linda in San Diego 10-13-100 12:57 PM
Peanut Butter Cookies
1/2 cup (125 mL) Golden Crisco Shortening
1 cup (250 mL) creamy peanut butter
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) firmly-packed brown sugar
1 tbsp. (15 mL) milk
1 tsp. (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
3/4 tsp. (3 mL) baking soda
1/2 tsp. (2 mL) baking powder
1/4 tsp. (1 mL) salt
Preheat oven to 375degrees F (190 C.)
Cream Golden Crisco Shortening, peanut butter, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg.
Combine flour, baking soda, baking powder and salt. Mix into creamed mixture. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto ungreased baking sheet. Flatten in crisscross pattern with fork dipped in flour.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack.
Makes: 2 dozen 2 1/2 inch (6 cm) cookies
Preparation Time: 20 minutes
Baking Time: 8 to 10 minutes
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