1 cup vegetable shortening1 cups peanut butter
1 cups white granulated sugar
1 cups golden yellow sugar
1 egg
1 tsp. Baking powder
1 1/2 tsp. Baking soda
1/2 tsp. Salt
2 1/2 cups robin hood gluten free all purpose flour blend
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| IQF cookies |
Cream shortening, peanut butter and sugars until light and creamy.
Add eggs and beat well until combined.
In a small 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 to bake.
These cookies can also be lined up on trays to freeze. Conserve space by placing the cookies next to each other for freezing (see photo to the right). Once individually quick frozen (IQF) the cookies can be bagged in ziplock freezer bags for easy storage. Bake as per instructions from frozen.
Yield: 56 cookies scoop with a small scoop
Preheat oven to 375 °. Bake for 12-14 minutes.
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