Doubly Delicious Peanut Butter Cookies Tanya Twist

1 c. shortening
1 c. brown sugar
1 - 1 1/2 c. peanut butter (crunchy or smooth your preference)
1 c. sugar
2 c. flour
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 to 3/4 c. peanuts, chopped to resemble bread crumbs (optional)
1 tbsp. cinnamon
1 banana (makes cookies moist and richer)

Either by hand or with an electric mixer, beat butter until smooth and creamy. Add sugar, beat until light and fluffy, about 3 minutes with an electric mixer, stopping to scrape down the bowl as necessary. (This is an important step. Make sure that the sugar/butter mixture is very fluffy and light.) Beat in the peanut butter until fully incorporated, then the eggs one at a time, then the vanilla. Mix until batter is creamy and smooth.

Add flour 1/2 cup at a time, until ingredients are completely mixed together. Mix for about 5 to 10 minutes. Make sure that it is mixed thoroughly. Add the ground peanuts and stir gently until just incorporated.

Roll dough into 1 inch balls and place on a cookie sheet. Make criss-crosses on each ball with a fork dipped in sugar, making sure not to flatten the ball all the way.

Bake at 350 degrees for 10 minutes or until golden brown. Do not over bake.


**For those allergic to nuts you can substitute Sunbutter with the following changes**
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 c. SunButter

They will look undercooked, don't overcook them. 10-12 minutes should do it for the sunbutter version.