Peanut Butter Cookies
Melt in your mouth, peanut-rich cookies that go great with milk or tea. If desired, you could add 1/2 cup (125 mL) or so of chocolate chips to the dough before rolliing.
Preparation time: 20 minutes
Cooking time: 13-15 minutes
Makes: 24 cookies
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) golden brown sugar
1/2 cup (125 mL) smooth peanut butter
1/4 cup (60 mL) vegetable shortening
1/4 cup butter (60 mL), softened
1 large egg
1 1/4 cups (125 mL) all-purpose flour
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
Place sugars, peanut butter, shortening, butter and egg in a bowl and beat until well combined. Add remaining ingredients and beat until well combined. With lightly floured hands, roll the dough into 1-1/2 inch (4 cm) round balls and divide among 2 non-stick or parchment-lined baking sheets, spacing cookies about 3-inches (8 cm) apart. Slightly flatten cookies with a fork dipped in flour. Chill cookies in the fridge 30 minutes. Preheat oven to 375°F (190°C). Bake, one tray at a time, until light brown, 13 to 15 minutes.