Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar
Egg replacer (the equivalent of 2 eggs...vegetarians can use the eggs
)
1 teaspoon vanilla
1 cup peanut butter (I wouldn't use natural peanut butter because of the oil and lack of firmness)
2 to 3 cups flour (depends on texture; for richer cookies use 2 cups. I usually use 2 1/2 cups)
2 teaspoons baking soda
Dash of salt
Instructions:
Preheat oven to 350 degrees.
Cream first five ingredients thoroughly. Stir in peanut butter.
Sift dry ingredients together and add to creamed mixture.
Drop by rounded teaspoons onto ungreased cookie sheet; criss-cross with floured fork tines.
Bake at 350 degrees about 10 minutes.
Makes 4 to 5 dozen.
http://www.best-ever-cookie-collection.com/baking-conversion-charts.html
1 cup shortening
1 cup sugar
1 cup brown sugar
Egg replacer (the equivalent of 2 eggs...vegetarians can use the eggs
)1 teaspoon vanilla
1 cup peanut butter (I wouldn't use natural peanut butter because of the oil and lack of firmness)
2 to 3 cups flour (depends on texture; for richer cookies use 2 cups. I usually use 2 1/2 cups)
2 teaspoons baking soda
Dash of salt
Instructions:
Preheat oven to 350 degrees.
Cream first five ingredients thoroughly. Stir in peanut butter.
Sift dry ingredients together and add to creamed mixture.
Drop by rounded teaspoons onto ungreased cookie sheet; criss-cross with floured fork tines.
Bake at 350 degrees about 10 minutes.
Makes 4 to 5 dozen.
http://www.best-ever-cookie-collection.com/baking-conversion-charts.html
Last edited by a moderator:
