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. Add some peanuts (however many you want) if you feel like it.
- 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.
