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
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.
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.