Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Old Fashioned Peanut Butter Cookies




Source of Recipe


Cat






List of Ingredients



• 2 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• 1 1/4 cups smooth natural peanut butter
  
• 1 cup vegetable shortening
  
• 1 teaspoon vanilla
  
• 1 cup granulated sugar
  
• 1 cup packed light brown sugar
  
• 2 large eggs
  






Instructions



1. In a large bowl, sift together the flour, baking powder, baking soda and salt; set aside. In a separate bowl, using an electric mixer, combine peanut butter, shortening and vanilla. Add granulated sugar and brown sugar and beat until fluffy. Add eggs, one at a time and continue beating well until combined. Add dry ingredients, 1/2 cup at a time, beating until dough is firm.
   
2. Use a tablespoon to make 1 inch balls of dough and place 3 inches apart on an ungreased cookie sheet. Using a fork, press down on each cookie twice, making a crisscross pattern on top of cookie.
   
3. Bake on center rack of a preheated 350 degree oven 10 to 12 minutes, or until golden, Allow to cool 5 to 10 minutes before serving. Store in an airtight container up to 2 weeks.
   
4. Yield: 3 dozen cookies