Name: Peanut Butter Cookies
Ingredients: 1/4 c Shortening; 1 ts Vanilla; 1/4 c Butter; softened; 1/2 ts Salt; 1/2 c Crunchy peanut butter; 1 ts Baking soda; 1/2 c Sugar; 1 1/2 c Flour; 1/2 c Brown sugar; 2 c Milk chocolate chips (optional); 1 Egg

We must not conceal from ourselves that true Christianity brings with it a daily cross in this life, while it offers us a crown of glory in the life to come. The flesh must be daily crucified. The devil must be daily resisted. The world must be daily overcome. There is a warfare to be waged, and a battle to be fought. All this is the inseparable accompaniment of true religion. Heaven is not to be won without it. Never was there a truer word than the old saying, “No cross, no crown!” If we never found this out by experience, our souls are in a poor condition.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs			1	Servings

INGREDIENTS

1/4	c	Shortening
1	ts	Vanilla
1/4	c	Butter; softened
1/2	ts	Salt
1/2	c	Crunchy peanut butter
1	ts	Baking soda
1/2	c	Sugar
1 1/2	c	Flour
1/2	c	Brown sugar
2	c	Milk chocolate chips (optional)
1		Egg

INSTRUCTIONS

Preheat oven to 350 degrees. In a large bowl, cream shortening, butter,
peanut butter and sugars until blended and fluffy. Add the egg and vanilla
and beat well. In a medium bowl, stir the salt, soda and flour. Add to the
creamed mixture, beating until thoroughly combined. Fold in the chocolate
chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, 2 inches
apart. Flatten slightly with the tines of a fork. Bake for 12 to 15 minutes
or until lightly browned. Cool on wire racks. (These cookies freeze very
well).
Posted to recipelu-digest Volume 01 Number 265 by "Lee Theis"
<theis@geocities.com> on Nov 17, 1997

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