Well, I have to trust my husband's cookie expertise since I wasn't able to try them myself. He seemed pleased enough. I'm sending some to work with him in a bit because with him being the only cookie monster in the house I don't want 1/2 a batch of freshly baked goodness to go to waste. Now, my husband came home earlier than expected. I had just finished my cookie photo shoot which was just in time for him to drink the milk and eat the spoonful of peanut butter. He first questioned me... thinking he caught me in some sneaking food ritual or something. Diet (not that I like that word...) or no diet, I don't like milk, and I surely don't like spoonfuls of peanut butter. Yuck. These were really easy but I have to admit, cookie dough that has to be placed in the fridge for 2-3 hours is sort of a pain unless you're on a baking spree and are able to knock out a few things in that time. I'll get on with how to make the cookies now... until next time bloggers, until next time.
Ingredients:
1/2 c. light brown sugar
1/2 c. sugar
1/2 c. extra crunchy peanut butter
1/4 c. shortening
1/4 c. softened unsalted butter
1 egg
1/4 tsp vanilla extract
1 1/4 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
**1/4 c. extra sugar for rolling
Directions:
Mix first 7 ingredients together until well blended. Then add remaining four dry ingredients. Cover and place in the fridge for 3 hours. Using a cookie dropper, scoop and then roll into round ball with your hands. Roll around in sugar and place on ungreased cookie sheet. Make a criss cross design with a fork. Sprinkle with a little extra sugar if desired. Bake at 375 for 6-8 minutes. Cool on a cookie rack immediately.
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