Peanut Butter Cookies
adapted from a Better Homes and Garden recipe
1/2 cup butter
1/2 cup shortening
1 cup smooth peanut butter (not natural style)
2 cups packed dark brown sugar
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Beat butter, shortening and peanut butter until well combined and creamy. Add the brown sugar and continue beating until fluffy. Add the eggs and beat well. Whisk the dry ingredients together and add to creamed mixture a little at a time, mixing well after each addition.
Preheat oven to 375 degrees.
Shape dough into 1″ balls. (I used my small ice cream scoop which produces a slightly larger ball.) Roll the balls in granulated sugar (I didn’t for all of them and they were just fine.) and place on an ungreased baking sheet about 2″ apart. Press tops of cookies down with the tines of a fork in a criss-cross pattern.
Bake for 10 minutes, rotating sheets halfway though to ensure even baking. Let the cookies cool on the baking sheet for one minute and remove to a rack to finish cooling.
Makes about 6 dozen (or so–depending on the size of the dough balls and how much dough you eat.)