Raisin Peanut Butter Cookies
Yield
3 dozenPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
peanut butter
|
|
| 2 | large |
eggs
well beaten |
|
| ½ | cup |
evaporated milk
|
|
| 1 | cup |
raisins, seedless
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
peanut butter
|
|
| 2 | large |
eggs
well beaten |
|
| 118 | ml |
evaporated milk
|
|
| 237 | ml |
raisins, seedless
|
|
| 591 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream sugar with shortening and peanut butter.
Add eggs, raisins, and milk.
Mix well. Sift flour, measure, and sift with baking powder and salt.
Add to first mixture.
Add flavoring. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet.
Bake in moderate oven (400 F) 12 minutes.
