It occurred to me that every peanut butter cookie I have ever
eaten was really dry and tasted awful.  So I
decided to try and come up with something better.

Peanut Butter Cookies

Ingredients
1 cup brown sugar
2¼ cup cake flour (not all purpose!)
1½ tsp baking powder
1 tsp kosher salt
1 cup butter-flavor shortening
¾ cup sugar
2  eggs
1½ tsp vanilla extract
1 cup peanut butter

Equipment
Ice cream scoop (or #20 disher)
2 or 3 baking sheets
Mixer

Preparation

• Heat oven to 375 degrees F.
• Sift cake flour, salt, and baking powder and set aside.
• Combine shortening, sugar, and brown sugar and cream until light and fluffy.
  
• Add 1 egg at a time to creamed mixture.
• Add vanilla to creamed mixture.
• Increase mixer speed until thoroughly incorporated.
• Set mixer to low and slowly add the dry ingredients and combine well.
  
• Add peanut butter to the mixer and mix well.
  
• Chill the dough in freezer for about 10 minutes until it is firm but not frozen.
  
• Scoop onto baking sheets, 6 per sheet, using an ice cream scoop or disher to maintain uniform size. The cookies need to be exactly the same size or some will burn and others will not be done. The size doesn't matter much as long as all the cookies are the same size. You can spray the disher with (butter flavor) cooking spray every few scoops to prevent the dough from sticking.
  
• Bake for 10 minutes or until the edges turn golden brown and the center looks puffy. The cookies will spread out slightly just before they are done. Check the cookies after 5 minutes and rotate the baking sheet for even browning.
  
• Cool the cookies for at least 10 minutes before removing them from the sheet. The center of the cookies will not look nearly as puffy once cool. Store in an airtight-container. If your container isn't completely airtight then place a slice of white bread in the container to keep the cookies moist.
  
• Yield: 24-30 cookies
• Prep Time: 20 minutes
• Cooking Time: 15 minutes.
  

Labels: cookies, food, recipe