Today's recipe is for Peanut Butter Cookies: 1 cup butter-flavored shortening, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon vanilla extract, 3 eggs, 3 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, whole or crushed peanuts
Preheat oven to 375 degrees.
In large mixing bowl cream the shortening and peanut butter, about 20 seconds. Add in the 2 sugars and mix well; add vanilla. Add the eggs, one at a time, beating well after each addition. Using a sifter, add the flour, baking soda and salt. Mix until completely incorporated into the creamed mixture.
Using floured hands, roll dough into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickness with a floured fork in a crisscross pattern. I like to use a slotted deep fryer dipper for a different pattern. Experiment with other gadgets in your kitchen (cookie cutters, etc.) until you find a design you like. At this point, you may place 2-3 whole peanuts to the center of each cookie or a small amount of crushed peanuts.
Place in oven, one sheet at a time, and bake about 9-10 minutes. The outside edges should be lightly browned and the center slightly underdone. Remove from oven and allow to cool for a minute or two. Transfer cookies to cooling racks, then enjoy with others.
This recipe makes about 6 dozen 2 1/2" cookies. It may be cut in half with good results.
I enjoy these cookies because there was a time as a child that I broke out with giant hives all over my body. The doctor said I had an allergic reaction to something. Somehow we came up with peanut butter being the culprit, so for years I didn't eat it in any form. After several years, I tried a cookie because it just looked so good. Nothing happened, so if I was allergic to it, I apparently grew out of it and now I have trouble stopping at just one...