1/2 cup shortening
1/2 cup butter
1 cup peanut butter (smooth or crunchy–your choice!)
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Mix shortening, butter, peanut butter, sugars and eggs thoroughly. Blend dry ingredients; stir into butter mixture. Roll dough into 1 1/4-inch balls. Place on greased cookie sheet. Flatten crisscross style with fork dipped in flour. Bake in 375 degree oven for 10-12 minutes.
For a special cookie, I melt a few squares of Ghirardelli dipping chocolate until smooth and runny. With pastry brush, paint 1/2 of the top of each cookie with chocolate. Place on wire rack or parchment paper to dry. They look wonderful and the combo of peanut butter and chocolate is fabulous!
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