- 1/2 cup [100 g] sugar
- 1/2 cup [125 mL] brown sugar
- 1/2 cup [125 mL] peanut butter
- 1/4 cup [60 g] shortening
- 1/4 cup [60 g] butter
- 1 egg
- 1 1/4 cups [175 g] flour
- 3/4 teaspoon [3.75 mL] baking soda
- 1/2 teaspoon [2.5 mL] baking powder
- 1/4 teaspoon [1 mL] salt
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- Mix sugars, peanut butter, shortening, butter and egg.
- Stir in remaining ingredients.
- Cover and refrigerate at least 3 hours.
- Heat oven to 375°F [190°C].
- Shape dough into 1 1/4-inch [3-cm] balls.
- Place 3 inches [7.6 cm] apart on ungreased cookie sheet.
- Flatten in crisscross pattern with fork dipped in flour.
- Bake until light brown, 9 to 10 minutes.
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