When you have to work on the weekend, or are just feeling blue, these cookies are guaranteed to make you feel better (unless you are allergic to peanuts). You can freeze the dough up to three months.
PEANUT BUTTER COOKIE RECIPE
1/2 C sugar
1/2 C packed brown sugar
1/2 C peanut butter
1/4 C shortening
1/4 C margarine or butter, softened
1 egg
1 1/4 C all-purpose flour*
3/4 t baking soda
1/2 t baking powder
1/4 t salt
Mix sugars, peanut butter, shortening, margarine and egg. stir in remaining ingredients. Cover and refrigerate at least 3 hours.
Heat oven to 375 degrees. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Patten in crisscross pattern with fork dipped in flour. Bake until light brown, 9 - 10 minutes. Cool 2 minutes: remove from cookie sheet. About 3 dozen cookies, 85 calories per cookie.
* If using self-rising flour, omit baking soda, baking powder and salt.
From Betty Crocker Cook Book. This is a family favorite.
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