Mom’s Best Peanut Butter Cookies
Ronnie's Notes
No one can resist these. They’re the kind of cookies that disappear from the cookie jar. If you freeze these, you can eat them straight out of the freezer.
Difficulty: Easy
Instructions
Preheat the oven to 350°F.
Lightly grease a cookie sheet.
Combine the flour, baking soda, salt, white sugar, and brown sugar in a large bowl and beat them with a handheld or electric mixer set at moderate speed , or until the mixture is uniform and ingredients evenly distributed.
Add the peanut butter, shortening, and eggs and beat the mixture , starting at low speed, and then gradually switching to moderately high speed until a uniform dough forms.
Take off pieces of dough and shape them into balls about 11/2 inch in diameter.
Flatten the balls between your palms.
Place the cookies on the prepared sheet, leaving an inch of space between them.
Press the top of each cookie with the flat, bottom side of a fork, and then press again to make a crisscross design on top of each cookie.
Bake 16– or until cookies are richly browned and crispy.
You can freeze these cookies for 6 months.