Because of the use of shortening rather than butter, these cookies have a sandy texture on the outside, with a slightly chewy inside. They keep well in an airtight container for weeks, or can be frozen for months. Since they aren’t fragile, they are a good choice for adding to mailed care packages. They’re inexpensive to make, too, so in this uncertain economy, School Lunch Peanut Butter Cookies are a winner.
2 dozen cookies, approximately 4” in diameter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 350°.
- In a large mixing bowl, cream the peanut butter, sugars, shortening, egg, and vanilla.
- Continue beating until the mixture is light and fluffy.
- Add the flour, soda, and salt; mix well.
- Scoop golf ball size pieces of dough and roll them into balls.
- Place the balls 2” apart on parchment-lined or greased baking sheets; flatten with a fork.
- Bake in the preheated oven for about 10 minutes or until lightly browned around the edges.
Amount Per Serving
Calories 129 Calories from Fat 69
Percent Total Calories From: Fat 54% Protein 7% Carb. 39%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 9 mg
Sodium 63 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%