School Cafeteria Peanut Butter Cookies
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 pound shortening
1 pound white sugar
13 ounces brown sugar
4 eggs
1 pound peanut butter
1-1/2 pounds all-purpose flour
1 tablespoon and 1/2 teaspoon
baking soda
1/2 teaspoon saltRecipe
You have scaled this recipe's ingredients to yield a new
amount (30). The directions below still refer to the original
recipe yield (300).
1. Preheat a convection oven to 325 degrees F (165 degrees C).
See note for non-convection oven. Line baking sheets with
parchment paper.
2. In a large bowl, cream together the shortening, white sugar
and brown sugar until smooth. Mix in peanut butter until well
blended. Scrape down the sides
of the bowl with a plastic scraper between additions. Add eggs
5 or 6 at a time, mixing well after each addition. Scrape down
bowl, and mix for a minute.
Combine the flour, baking soda and salt; gradually mix into
the dough until fully incorporated. Scrape down the sides of
the bowl one more time, and be sure the bottom has mixed evenly.
3. Scoop out dough using an ice cream scoop, or roll into
2 inch balls. Place cookies 3 inches apart on the prepared
baking sheets. Press down lightly with a fork to make a
criss-cross pattern.
4. Bake for 7 minutes in the preheated oven, until the edges
are lightly toasted. Allow cookies to cool on the baking sheet
for at least 5 minutes so they do not crumble.
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