SLICE AND BAKE PEANUT BUTTER COOKIES

Slice and Bake Peanut Butter Cookies image

This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

Provided by PaulaG

Categories Dessert

Time 25m

Yield 4 rolls, 144 serving(s)

Number Of Ingredients 9

Ingredients

2 cups vegetable shortening
2 cups granulated sugar
2 cups packed light brown sugar
2 cups creamy peanut butter or 2 cups chunky peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
cinnamon sugar (optional)

Steps:

Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.

Nutrition Facts : Calories 86.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.2, Sodium 54.4, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5

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