1/2 c Shortening (I use half
-butter)
1/2 c Peanut butter
1/2 c Sugar
1/2 c Brown sugar
1 Extra-large egg
1 1/4 c Sifted flour
1/2 ts Baking soda (see note)
1/2 ts Baking powder
1/4 ts Salt
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: morrissey@stsci.edu (Janet “Mostly Harmless” Morrissey)
Cream shortening and peanut butter until blended; gradually add sugars;
beat until fluffy. Add egg and beat thoroughly. Sift remaining ingredients
together; divide in half and add to creamed mixture, one at a time, mixing
till well blended after each addition. Shape dough into 1-1/4-inch balls
and place 3 inches apart on lightly greased cookie sheets. Flatten with
fork making criss-cross pattern, or use cookie stamps. Bake at 375F for
about 10 minutes. (makes about 3 dozen)
NOTE: Recipe called for “2/4” tsp baking soda, so I assume that this is a
typo, but I don’t know if it should be “1/4” or “3/4” or “2/3”, etc–Glen
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings