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Peanut Butter Cookies
Temp: 350° for larger cookies, 375° for small cookies made with cookie press
1 cup brown sugar
1 cup granulated sugar
1 cup shortening
1 cup creamy peanut butter (you can use chunky if you are not using a cookie press)
2 tsp. vanilla
2-1/2 cup flour
2 tsp. baking soda
Cream sugars, shortening and peanut butter in a large mixing bowl. Add eggs and vanilla and beat until smooth. Blend in dry ingredients until well mixed. Use either method one or method two to form and bake cookies.
1) Place balls of dough on cookie sheet and press flat with tines of a fork (dipped in flour), making a criss-cross pattern. Bake 8 - 10 minutes on ungreased cookie sheet or until edges are golden brown. Cool on wire rack.
2) Place dough in a cookie press and press cookie shapes onto an ungreased cookie sheet. Bake for 6 - 8 minutes until edges are golden brown. Cool on wire rack. (If you like place a chocolate chip in the center of flower-shaped cookies to make "Black-Eyed Susans.")
These cookies are very delicate, especially when made with a cookie press, and should be cooled thoroughly before handling.