Criss-Cross Peanut Butter Cookies (Larger Batch)
Old peanut butter cookie recipe calling for shortening.
Servings 60 Cookies
Cost 5
Ingredients
- 196 grams shortening (1 cup)
- 280 grams peanut butter (generous cup)
- 200 grams granulated sugar (1 cup)
- 220 grams packed brown sugar (1 cup), can use dark or a mixture of d&l
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 320 grams all-purpose unbleached flour (2 ½ cups)
- 2 teaspoons baking soda
- ½ teaspoon salt
- Some extra peanuts if desired
Instructions
- Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and both sugars. Stir in the egg and vanilla.
- Meanwhile, in another bowl, stir together the flour, baking soda and salt, then add that mixture to the peanut butter mixture and stir until incorporated.
- Shape into small balls about ¾ inch in diameter and place balls a few inches apart on parchment lined cookie sheets. Wet a fork with water and shake off excess. Press the damp fork into cookies and make deep criss-crosses. If fork dries, dampen it again and continue.
- Bake for about 10-13 minutes or until golden brown. Remove from cookie sheet and place on a rack to cool.