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Ingredients
| peanut butter: 1 cup |
| multipurpose shortening: 1 cup |
| eggs: 2 (lightly beaten) |
| vanilla extract: 1 tsp |
| light brown sugar (packed): 1 cup |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 2 3/4 cups (sifted) |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
Ruth's Peanut Butter Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
3 serving(s)
Tags
- Preheat oven to 350*F.
- Cream together the peanut butter and shortening.
- Add both sugars and cream together until smooth.
- Add eggs and vanilla, mixing well.
- Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
- Drop by walnut sized balls unto ungreased baking sheets.
- Press with a fork in a criss-cross pattern.
- Bake for 10-12 minutes until golden brown.
- Cool in pan for 5 minutes before removing to a rack to cool completely.
- Store in an airtight container. These also freeze very well.