Slice and Bake Peanut Butter Cookies
Source of Recipe
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Recipe Introduction
These are by far the best peanut butter cookies we have ever eaten. The dough can be stored for up to 6 months in the freezer.
List of Ingredients
2 cups vegetable shortening
2 cups granulated sugar
2 cups brown sugar, packed
2 cups creamy or chunky peanut butter
2 tsp vanilla extract
4 eggs
5 cups all-purpose flour
4 tsp baking soda
Recipe
Cut four 14x12 inch pieces of waxed paper or plastic wrap; set aside. Cream shortening, granulated sugar, brown sugar and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces. Shape each piece into an 8-10 inch roll. Wrap each roll in a piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12 inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. Makes 4 rolls of dough or about 12-dozen cookies.
For cookies:
Preheat oven to 350F. Cut dough into 1 inch thick slices. Cut each slice into fourths. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks.
Each roll of dough makes about 36 cookies.
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