Peanut Butter Cookies...The Best Ever

Peanut Butter Cookies - The Best Ever!

Adapted recipe by:  Miriam Borys Busby

(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

IQF cookies 

3 tsp. Baking soda

¾ tsp. Salt

5 cups flour

Options:  ½ cup small 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 place on a parchment lined baking sheet. Place 3 tbsp. white or brown sugar on a small plate. Use a fork, press fork into sugar and then make a fork impression on each cookie. If the fork sticks to the cookie dough, press the fork into more sugar.

If you choose to freeze the cookie dough, repeat the procedure above. Line up the cookies on the tray next to each other to conserve space. Once individually quick frozen (IQF) the cookies can be bagged in ziplock freezer bags for easy storage, transportation and baking.

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Preheat oven to 375 °. Bake for 14 - 16 minutes.

Cool before serving.