PEANUT BUTTER COOKIES

Ingredients

Ingredient Weight Measure Issue
SHORTENING 1-3/4 lbs 1 qts
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
SUGAR,BROWN,PACKED 1 lbs 3-1/4 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
EXTRACT,VANILLA 5/8 oz 1 tbsp
PEANUT BUTTER 2-1/2 lbs 1 qts 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 3-1/3 lbs 3 qts
BAKING SODA 1-1/3 oz 2-2/3 tbsp
SALT 3/8 oz 1/3 tsp

Method

1 Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until smooth. Scrape down bowl once during
mixing.
2 Divide dough into 10 pieces about 1 pound 3 ounces each. Form into rolls 1-3/4x20x1-1/4-inches; slice each roll into 20 pieces,
about 1 ounce each.
3 Place in rows, 4 x 6, on ungreased sheet pans; using a fork, flatten to 1/4-inch thickness, forming a crisscross pattern.
4 Using a convection oven, bake at 325 F. for 10 minutes or until lightly browned on high fan, open vent.
5 Loosen cookies from pans while still warm.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
257 cal 27 g 5 g 15 g 24 mg 211 mg 14 mg

Portion

2 Cookies

Yield

100


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