Peanut Butter Cookies (recipe - corrected)

[Guest guest]

my son and i made these tonight and i realized that my

original copy was missing a crucial step...the

addition of the flour mixture. sure enough, i forgot

to type that step into the recipe too. sorry!

 

i like this recipe for peanut butter cookies because i

feel it's lower in sugar than other recipes.  i

usually sub 1/2 cup whole wheat flour for 1/2 of

all-purpose flour with good results. i haven't been

able to find the large sugar crystals, so i use

regular sugar to roll the cookie dough in, or use the

colored sugar sprinkles found in the cake decorating

section of the grocery store.  these cookies are also

good with m & ms or non-pareils pressed into the tops of

the cookie the last 2 minutes of baking.  they freeze

very well.

 

Peanut Butter Cookies

Yield: 5 dozen

 

1 1/2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 stick unsalted butter, softened

1/4 cup shortening

1/2 cup plus 2 Tbs. smooth peanut butter

1/2 cup plus 2 Tbs. brown sugar

1 egg

1/2 tsp. vanilla extract

White sugar crystals

 

1. Heat oven to 375°F. Whisk together flour, baking

soda, and salt. In a large bowl, with an electric

mixer on medium, beat butter, shortening, and peanut

butter until fluffy. Add sugar and beat until

combined. Beat in egg and vanilla. Mix in flour

mixture until combined.

 

2. Pull off tablespoonfuls of dough and form into

balls. Dip one side into crystal sugar and place

sugar-side-up on baking sheets 1 1/2 inches apart;

flatten slightly.

 

3. Bake 10 to 12 minutes, until edges are a light

golden brown.  Cool on baking sheets 5 minutes.

Transfer to wire racks and cool completely. Repeat

with remaining dough.

 

 

 

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