Who doesn't love a warm peanut butter cookie? But in all my years, the only recipe I ever cam across was the one in the Betty Crocker Cookbook. And for years, that is the recipe I used. However, sometime in my 40s, I came across a recipe in an old cookbook and played around with it until I came up with my very own version. This recipe is not quite so much like a shortbread (it holds together better and is a bit sturdier) and has a bit of a chewiness to it. I make a double batch every year, for my Guys to take to Hunting Camp.
Double Peanut Cookies
1 cup shortening
2 cups Jiffy Super Chunk Peanut Butter
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
2-1/4 cups flour
2 tsp. baking soda
1/2 tsp. salt
Cream the first four ingredients, add the eggs and vanilla and beat until fluffy. Then, with the mixer on low, add the remaining dry ingredients, adding the flour last and bit by bit so as not to make a mess. Using a small cookie scoop, make and arrange balls of dough on a greased cookie sheet, leaving plenty of room around each ball. Press each cookie flat, using a glass with a fancy bottom, dipped into sugar, for each cookie. Bake at 350 degrees for about 12 minutes (depending on your oven). Cool on a rack and enjoy!
Makes about 5 dozen.
