Slice & Bake Peanut Butter Cookies
Yield
4 dozenPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 2 | cups |
brown sugar
|
*
|
| 2 | cups |
peanut butter
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 5 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 473 | ml |
brown sugar
|
*
|
| 473 | ml |
peanut butter
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1.2 | l |
all-purpose flour
|
|
| 2E+1 | ml |
baking soda
|
|
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.
