Molded Peanut Butter Cookies
|Shortening||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|White sugar||1 Cup (16 tbs)|
|Peanut butter||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
Cream shortening; add all sugar, and continue creaming until fluffy.
Beat in whole eggs.
Stir in peanut butter and vanilla; beat mixture very thoroughly.
Sift together flour, baking soda, baking powder and salt.
Add dry ingredients, a little at a time, to batter, and mix until well blended.
Pinch off pieces of dough, and roll into balls the size of walnuts.
Arrange on greased baking sheet, and flatten each ball by pressing with fork; let tines make criss-cross pattern.
Bake in 375Ã‚Â°F. oven 10Ã¢â‚¬â€12 minutes.
Makes about 6 dozen.
Serving size: Complete recipe
Calories 6117 Calories from Fat 2975
% Daily Value*
Total Fat 343 g528.3%
Saturated Fat 78.6 g393.1%
Trans Fat 27 g
Cholesterol 321.4 mg107.1%
Sodium 4081.1 mg170%
Total Carbohydrates 703 g234.2%
Dietary Fiber 23.2 g92.6%
Sugars 418.7 g
Protein 98 g196.8%
Vitamin A 7.4% Vitamin C
Calcium 60% Iron 123.4%
*Based on a 2000 Calorie diet