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Item# WLRECIP-284
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1
Preheat oven to 350 degrees.
2
In a large mixing bowl cream together shortening and peanut butter. Gradually add sugars, blending well. Add eggs, one at a time, beating until smooth. Add vanilla. Set aside.
3
Combine flour, baking soda and salt. Stir into peanut butter mixture. Divide dough into two parts. Roll on lightly floured surface, to approximately 1/4 inch.
4
To make cookies with closed cutter, roll dough to just slightly less then depth of cutter.
5
Dip cutter in flour before each cut. With spatula place cookies on ungreased cookie sheet. Bake 8 -10 minutes or until lightly browned. Remove from sheets and cool.
6
Store in tightly covered container at cool room temperature for several weeks or freeze for up to two months.