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Friday, 28 June 2013

Peanut Butter Cookies...The Best Ever

Peanut Butter Cookies - The Best Ever!

Adapted recipe by:  Miriam Borys

(Original recipe adapted from a small cookbook bought 
years ago from a baking workshop ‘Breakfast at Jane’s’)

Yield: lots and lots depending on size of scoop...approximately 48 cookies 
(this recipe can be halved to make 2 ½ dozen small cookies)

2 cups vegetable shortening
2 ¼ cups peanut butter
2 cups white granulated sugar
2 cups golden yellow sugar

3 eggs
2 tsp. Baking powder
3 tsp. Baking soda
¾ tsp. Salt
5 cups flour

IQF cookies 
Options:  ½ cup chopped peanuts

Cream shortening, peanut butter and sugars until light and creamy.
Add eggs and beat well until well combined.
In a mixing bowl combine baking powder & soda, flour and salt. Stir well.
Add dry to egg mixture. Mix all until well combined 
Scoop dough into desired size scoops and line up on cookie trays to freeze. Conserve space by placing the cookies next to each other for freezing (see photo). Once individually quick frozen (IQF) the cookies can be bagged in ziplock freezer bags for easy storage and transportation.

Preheat oven to 350 °. Bake for 14 - 16 minutes.

Cool before serving.

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