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Peanut Butter Classic Cookies

peanut-butter-classic-cookies

Cook Time: 12 Min

Yield: 5 Servings

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peanut-butter-classic-cookies

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. creamy peanut butter
  • 1 C. sugar
  • 1 C. powdered sugar
  • 2 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • Sugar for dipping

Directions

  1. COMBINE shortening, peanut butter, sugar and powdered sugar in large bowl. Beat at medium speed with mixer until well blended. Beat in eggs and vanilla.
  2. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture at low speed until just blended. Cover and refrigerate at least 1 hour.
  3. HEAT oven to 350ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  4. Form dough into 1-inch balls. Dip 1/2 of each ball into sugar. Place sugar side up, 2 inches apart on sheet. Flatten slightly with fork in a crisscross pattern.
  5. BAKE 12 to 15 minutes. Cool 2 minutes. Remove to wire rack to cool completely.

Peanut Butter Classic Cookies

peanut-butter-classic-cookies

Cook Time: 12 Min

Yield: 5 Servings

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. creamy peanut butter
  • 1 C. sugar
  • 1 C. powdered sugar
  • 2 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • Sugar for dipping

Directions

  1. COMBINE shortening, peanut butter, sugar and powdered sugar in large bowl. Beat at medium speed with mixer until well blended. Beat in eggs and vanilla.
  2. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture at low speed until just blended. Cover and refrigerate at least 1 hour.
  3. HEAT oven to 350ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  4. Form dough into 1-inch balls. Dip 1/2 of each ball into sugar. Place sugar side up, 2 inches apart on sheet. Flatten slightly with fork in a crisscross pattern.
  5. BAKE 12 to 15 minutes. Cool 2 minutes. Remove to wire rack to cool completely.

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