Peanut Butter Cookie Recipe

Jen LeBow’s Peanut Butter Cookies

 

Cream:

3/4 cup white sugar

11/4 cup brown sugar

½ cup soft butter

½ cup vegetable shortening (like Crisco)

Add and combine:

1 1/8 cup creamy peanut butter

2 eggs

Add and combine:

2 1/2 cups flour

1 ½ t baking soda

1 t baking powder

¼ t salt

Refrigerate dough at least 3 hours.

Preheat to 375 degrees

Roll into fairly large balls, place on cookie sheet and lightly make “railroad tracks” in 2 directions with the back of a fork. Bake 10-12 minutes. These freeze well.