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Homemade Slice & Bake Peanut Butter Cookies
Author/Submitted by: _Make-A-Mix_ by Eliason, Harward & Westover
Servings: 4
Categories:
Cookies
/
Desserts
/
Nuts
Ingredients: 2
cups
vegetable shortening 2
cups
granulated sugar 2
cups
packed brown sugar 2
cups
peanut butter,
creamy or chunky
2
teaspoons
vanilla extract 4
eggs 5
cups
unbleached flour 4
teaspoons
baking soda
Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.
In a large bowl, cream butter or margarine with the granulated and brown
su=
gars and the peanut butter. Beat in vanilla extract and eggs until light
a=
nd fluffy. In a large bowl, combine flour and baking soda. Stir flour
mix=
ture into egg and butter mixture; blend well. Stir in chocolate chips and
=
nuts; stir to distribute evenly.
Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll.
W=
rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain=
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
=
well in a piece of heavy duty aluminum foil. Label with date and
contents.=
Store in freezer. Use within 6 months. =
To prepare cookies: Slightly thaw one roll of peanut butter cookie dough.
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Preheat oven to 350=B0. Cut the dough into 1" thick slices; cut each
slic=
e into quarters and roll each quarter into a ball. Arrange balls on
ungrea=
sed cookie sheets, placing about 1 1/2" apart. Flatten the dough balls
wi=
th the tines of a fork in the traditional criss-cross pattern. Bake for
a=
bout 8-10 minutes, or until browned around the edges. Remove from oven
and=
cool on wire racks. Makes about 3 dozen cookies.
Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.
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