Wednesday, January 14, 2015


1/3 cup vegetable shortening*
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup creamy peanut butter
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.
Lightly grease 2 baking sheets or line them with parchment paper; set aside.

Beat together the shortening, sugars, egg, vanilla, and peanut butter until combined and smooth.

Add the flours, baking soda and salt to the peanut butter mixture; beat gently until well combined. This is a rather dry dough and may take some time to come together. This dough will be stiff. Drizzle with a little water only if absolutely necessary to get dough to be cohesive.

Drop by tablespoonfuls about 2-inches apart on the prepared pans. Use a fork to flatten each cookie to about 1/2-inch thickness, making criss-cross pattern with fork tines.

Bake at 350 degrees 12 to 16 minutes only until the edges start to brown, the tops will not be brown. Remove from oven and cool on wire rack.

Yield: Approximately 2 dozen cookies.

*May substitute 1/2 cup butter to make a softer cookie, if desired. That is not a misprint - sub 1/2 cup butter for 1/3 cup of shortening.

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