These shortening peanut butter cookies are a great way to use up extra peanut butter or extra shortening. They are nice and light, not heavy or greasy. Use your favorite peanut butter, creamy or even extra crunchy, it’s up to you.
T’was the night before Christmas, and all through the pantry a lot of peanut butter was found…
As I looked through my Rollout Cookies recipe, I thought that I wanted to make another kind of cookie for Christmas. I had just bought a large container of peanut butter, and that sounded like a really good idea. It was time to use up some of the shortening I had in my pantry. I found this lovely recipe for peanut butter cookies from Crisco.
These cookies are nice and soft, different from the crunchy cookies I am used to and really don’t like very much. These melt in your mouth, they are just delicious!
Tonight was special because we got an early Christmas present from my friend Adel. She got us an Amazon Echo Dot. Let me tell you how wonderful it was to be able to say “Alexa, set a timer for 8 minutes”, and she said, “Starting now”. It was perfect because I had dough on my hands that I didn’t want to get on our old-fashioned timer. Alexa is a lot more accurate than the old stand by, too. She will be very helpful in the kitchen indeed.
Email Me the Recipe
Shortening Peanut Butter Cookies
Equipment
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Ingredients
- ¾ cup Peanut Butter
- ½ cup Shortening
- 1 ¼ cups brown sugar, firmly packed
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 ¾ cups *Flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat oven to 375F/194C.
- Line cookie sheets with parchment paper.
- Put the brown sugar, shortening, peanut butter, milk and vanilla into the bowl of a stand mixer. Beat on medium speed until blended. Beat in egg.
- Sift flour, baking soda and salt in a small bowl until blended. Gradually add to creamed mixture, beating just until blended. Drop by rounded tablespoonfuls 2 inches apart onto a prepared cookie sheet. Flatten slightly in a crisscross pattern using tines of a fork.
- Bake 7 to 8 minutes or until set and lightly browned. Cool 2 minutes on the cookie sheet. Remove to a cooling rack to cool completely.
I must say you have high quality content here. These peanut butter cookies were just delicious. Thanks for posting the recipe!