Ingredients:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup creamy peanut butter (YUM!)
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar*
2 eggs
1 tbsp vanilla extract
In a bowl, whisk together flour, baking powder, baking soda and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream peanut butter, shortening and brown sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended.
Cover dough with plastic wrap and chill for at least 30 minutes.
Preheat oven in 350F (180C). Lightly greate hands with nonstick cooking spray. Roll pieces of dough into 1 1/4 inch (3 cm) balls. Place about 2 inches (5 cm) apart on parchment paper lined cookie sheets.
Using a fork, make crisscross marks on top of cookie, pressing dough to 1/2 inch (1 cm) thick.
Bake one sheet at a time for 10 to 12 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
*We did not have light brown sugar, only dark. For those of you who don't know, what makes brown sugar brown is molasses. The lightness or darkness depends on how much molasses is in the sugar. So, in order make the recipe as accurately as possible, I simple used 1 cup dark brown sugar, 1/2 cup white sugar. Of course this is NOT exactly the same as using a light brown sugar, as the molasses is not evenly mixed, however, it's closer than not. If you are interested, you can make your own brown sugar. There are many sites on the web which will explain how to do this and how to get many different results. In a later post, perhaps I will explore this in more detail.
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