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.