Slice & Bake Peanut Butter Cookies

Directions

Cut four 14 x 12 inch pieces of waxed paper or plastic wrap; set aside.

Cream shortening, sugars, and peanut butter in a large bowl.

Beat in vanilla and eggs until light and fluffy.

In a large bowl, combine dry ingredients.

Gradually stir flour mixture into egg mixture until blended.

Divide dough into 4 equal pieces.

Shape each piece into an 8 to 10 inch roll.

Wrap each roll in 1 piece of waxed paper or plastic wrap.

Place wrapped rolls in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil.

Label and date.

Store in freezer.

Use within 6 months.

To make cookies: Slightly thaw dough.

Preheat oven to 350℉ (180℃).

Cut dough into slices or chunks.

Roll each piece into a ball.

Place balls on an ungreased baking sheet about 1½ inches apart.

Use fork tines to flatten cookies in a crisscross design.

Bake 8 to 10 minutes until lightly browned around edges.

Remove cookies from baking sheet and cool on wire racks.