| 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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