Preheat oven to 375° Bake on un-greased cookie sheet
In large mixing bowl with electric mixer, beat until smooth:
1 cup butter flavored Crisco
1 cup peanut butter
2 eggs
2 teaspoon vanilla
1 cup white sugar
1 cup brown sugar
Once the above mixture is smooth, add 2 ½ cups flour, 1½ teaspoons baking soda and ½ teaspoon salt. Mix well. Cookie dough should be moist and hold together easily when you squeeze a hand full. If it seems a little dry or crumbly, add a couple tablespoons of water.
Roll the dough into balls about the size of walnuts, and then roll the balls in granulated sugar. Place on UN-greased baking sheet and flatten with fork tines in criss-cross pattern. Bake for 10-12 minutes at 375°; cool on parchment paper.
NOTE: Cooking time depends on how large you make these cookies. Dough balls about the size of a walnut, bake for 11 minutes in my oven.
NOTE: The original recipe called for butter (instead of the Butter Flavored Crisco). The Butter Flavored Crisco makes a much lighter & crispier cookie than butter (and still provides the buttery taste).
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