|Criss Cross Peanut Butter Cookies.|
|Store Cookies in an Air Tight Container.|
Here is my ingredient list:
1/4 C. soft butter
1/4 C. coconut oil
1/2 C. sugar
1/2 C. brown sugar
1/2 C. peanut butter
1 1/4 C. flour
3/4 t. baking soda
1/4 t. salt.
Preheat oven to 375 degrees F. Prepare pans with parchment paper or sil-pat mats and set aside.
Using a large mixing bowl combine shortenings, sugars, peanut butter and egg beating until well combined. Add the dry ingredients and mix until blended completely. Refrigerate for an hour or so then form into walnut sized balls and place on prepared pans. Dip a fork into sugar and make criss cross marks across the tops of the cookies to flatten them. Bake for 10-11 minutes and remove from the oven. Let them rest in the pans a few minutes before removing them to cool on racks.
Store in an air tight container. Yield 3 dozen cookies.