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2 c. Veg. Shortening 2 c. granulated sugar 2 c. brown sugar, packed 2 c. creamy or chunky-style peanut butter 2 t. vanilla extract 4 eggs 5 c. all-purpose flour 4 t. b.s. Cream shortening, granulated sugar, brown sugar and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour and b.s. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10 inch roll. Wrap each roll in waxed paper. Wrap each roll in foil. Place in a freezer container. Place in the freezer. Use within 6 months. Makes about 12 doz. Cookies. For baking: Slightly thaw dough before baking. Preheat oven to 350F. Cut dough into 1 inch thick slices. Cut each slice into fourths. Roll each piece into a ball. Place on an ungreased baking sheet, about 1 ½ inches apart. Flatten with the tines of a fork making a criss-cross design. Bake for 8 to 10 minutes or until lightly browned around the edges. Remove from baking sheet and place on a cooling rack cool. Makes about 36 cookies. |