1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter (creamy or crunchy style)
1/4 cup solid shortening
1/4 cup (1/2 stick/2 oz/56g) butter or margarine, softened
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Preheat oven to 375ºF (190ºC).
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Makes 2 dozen cookies.
Tip: For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.
Source: Betty Crocker
Date: April 6, 2003