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| EGG-FREE PEANUT BUTTER COOKIES | |
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1 cup shortening 1 1/2 cup creamy peanut butter 1 1/2 cup packed brown sugar 1/ cup powdered sugar 1/2 cup buttermilk 2 1/2 cup all purpose flour 1 teaspoon baking powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt White sugar for dusting Preheat oven to 375°. In a large mixing bowl, cream together shortening, peanut butter, buttermilk, brown sugar, powdered sugar with electric mixer until a light and fluffy consistency. Add in the remaining ingredients. Mix well until all combined and fluffy. This is a light dough. Roll into balls. Criss-cross tops with a sugar dipped fork. Bake on a lightly greased cookie sheet at 375°F for 10-12 minutes until golden (depending on your oven). Yields 24 large cookies. Tips: *Need buttermilk? Use 1/2 cup regular milk and add 1/2 tbsp white vinegar. Let sit 5-10 min, then ready to use. *I was playing with this recipe and ran out of white sugar, hence the powdered sugar. I made it both ways since then, but prefer the recipe with powdered sugar. It seemed less greasy and a lighter cookie, if that makes since.But you can use all white sugar or brown sugar or both in place of it, if you want to. Submitted by: Emily S. | |
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