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Yield 48

Ingredient:

1 cup             SHORTENING
¾ cup            SUGAR,GRANULATED
¾ c +2tbsp    SUGAR,BROWN,PACKED
3                   EGGS,WHOLE,FROZEN
¾ tsp             EXTRACT, VANILLA
1 ¼ cups       PEANUT BUTTER
3 cups           FLOUR,WHEAT,GENERAL PURPOSE
1 Tbsp           BAKING SODA
1/8 tsp          SALT

 

Method

  1. Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until smooth. Scrape down bowl once during mixing.
  2. Divide dough into 2 pieces about 1 pound 6 ounces each. Form into rolls 1-3/4×22 inches; slice each roll into 22 pieces, about 1 ounce each.
  3. Place in rows, 4 x 6, on ungreased sheet pans; using a fork, flatten to 1/4-inch thickness, forming a crisscross pattern.
  4. Using a convection oven, bake at 325 F. for 10 minutes or until lightly browned.
  5. Loosen cookies from pans while still warm.