Rolled Peanut Butter Cookies

Serves: 12
Total Calories: 260


1 3/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar packed
1/2 cup vegetable shortening solid
1/2 cup creamy peanut butter
1 egg
2 tablespoons milk
1 teaspoon vanilla extract


In a medium bowl, stir flour, baking soda and salt set aside.

In a large mixer bowl at medium speed, beat sugar, brown sugar, shortening and peanut butter until blended. Beat in egg, milk and vanilla until blended. At low speed, beat in flour mixture until well blended. Divide dough into three portions. Cover and chill for 2 to 4 hours or until firm enough to handle.

On a lightly floured surface, roll one portion of dough at a time to 1/4 -inch thickness. Dip plastic cutter in flour and cut cookies. Place cookies 2 inches apart on ungreased baking sheets.

Bake in a preheated 350° oven for 10 to 12 minutes or until a light brown and no longer puffy. Cool for 1 minute on baking sheets before transferring to cooling racks. When cool, decorate with icing. After icing sets, store loosely covered.

Nutritional Facts:

Serves: 12
Total Calories: 260
Calories from Fat: 123

This Rolled Peanut Butter Cookies recipe is from the Halloween Party Book Cookbook. Download this Cookbook today.

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