Preparation - Cream the shortening & sugars together. Add the eggs and mix well. Add the peanut butter and vanilla and mix until well blended. Mix the dry ingredients together in a separate bowl. Add the dry ingredient mixture to the creamed mixture and mix to form a stiff batter. Shape small amounts of batter into 1" to 1-1/2" balls. Place the balls, 3 inches apart, on ungreased cookie sheets. Flatten each one with the prongs of a fork in a criss-cross pattern. Bake in a preheated oven at 375º for 12 to 14 minutes. Cool on wire racks, then store in an airtight container. |
 | BetterBake TM Cookie Pan - 15" x 14" Cookies brown better, won't underbake, and won't stick to this heavy-gauge, textured aluminum pan. The surface will not scratch, wear off, rust, or warp and it's dishwasher safe. |
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