- 1 c sugar (200 g)
- 7 g molasses
- 1/2 c peanut butter (135 g)
- 1/4 c shortening (50 g)
- 1/4 c butter (57 g)
- 1 large egg
- 1 1/4 c flour (156 g)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Cream the sugars, peanut butter, shortening, butter and egg in large bowl.
- Combine dry ingredients in small bowl.
- Combine wet and dry ingredients.
- Cover and refrigerate two hours or until firm.
- Heat oven to 375º.
- Shape into 1 1/4″ balls (30 g), place 3″ apart on ungreased cookie sheet.
- Flatten criss-cross pattern with a fork dipped in flour.
- Bake 9-10 minutes or until light brown.
- Cool 5 minutes remove from cookie sheet.
- Cool on wire rack.
Yield: About 20 cookies
Variation: For Peanut Butter Blossoms, roll dough balls in granulated sugar (mixed with a tiny amount of red and green sanding sugar), and do not flatten before baking. As soon as the cookies are removed from the oven, gently press an unwrapped Hershey Kiss into the center of each cookie. The kisses must all be unwrapped in advance, and they must be inserted immediately after removing the cookies from the oven, before the cookie begins to harden.