Make these slice-and-bake cookies ahead and store in freezer for a rainy day treat.

Deborah Norris
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set out four 12x14-inch long pieces of waxed paper or plastic wrap.

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  • Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.

  • Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.

  • Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.

  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  • Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.

  • Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

Nutrition Facts

155 calories; 8.7 g total fat; 8 mg cholesterol; 97 mg sodium. 17.7 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
07/25/2019
I cut the portions back to 20 and made no other changes. They are disappearing quickly! Certainly a recipe that I would make again. Thanks! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/25/2019
I cut the portions back to 20 and made no other changes. They are disappearing quickly! Certainly a recipe that I would make again. Thanks! Read More
Rating: 5 stars
07/25/2019
I cut the portions back to 20 and made no other changes. They are disappearing quickly! Certainly a recipe that I would make again. Thanks! Read More