Ingredients
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1 1/4 c. sifted all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 c. vegetable shortening
1/4 c. butter or margarine, softened
1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
1 egg
1/2 tsp. vanilla
1/2 c. crunchy peanut butter
Preparation
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Sift flour, baking powder, baking soda and salt onto wax paper.
Beat shortening, butter and sugar in medium bowl until smooth.
Beat in egg, vanilla and peanut butter.
Work in dry ingredients until dough is well mixed. Divide dough in half. Wrap each half in plastic wrap. Chill several hours or overnight.
Roll dough into 1-inch balls and place 3-inches apart on lightly greased cookie sheets.
Flatten by scoring tops in a crisscross pattern with tines of a fork.
Dip fork each time in cold water to prevent sticking to the dough. Bake cookies at 350\u00b0 for 10 minutes or until lightly browned.
Transfer at once to wire racks to cool. Store in container with tight fitting lid.
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