| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookie | 36 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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