Tags
Peanut Butter Cookies
Servings: 48 cookies
Equipment
- Stand mixer
- measuring cups and spoons
- Sheet pans
- Cooling rack
Ingredients
Ingredient:
- 1 cup SHORTENING
- ¾ cup SUGAR GRANULATED
- ¾ c +2tbsp SUGAR BROWN, PACKED
- 3 EGGS WHOLE, LARGE
- ¾ tsp EXTRACT VANILLA
- 1 ¼ cups PEANUT BUTTER
- 3 cups FLOUR ALL PURPOSE
- 1 Tbsp BAKING SODA
- 1/8 tsp SALT
Instructions
Method
- Place ingredients in mixer bowl in order listed. Mix at low speed FOR 1 to 2 minutes or until smooth. Scrape down bowl once during mixing.
- Divide dough into 2 pieces. Form into rolls 1-3/4x24 inches; slice each roll into 24 pieces, about 1 ounce each.
- Place in rows, 4 x 6, on ungreased sheet pans; using a fork, flatten to 1/4-inch thickness, forming a crisscross pattern.
- Using a convection oven, bake at 325 F. for 10 minutes or until lightly browned.
- Loosen cookies from pans while still warm.