Granulated sugar - 1/2 cup
Brown Sugar - 1/2 cup packed
Peanut butter - 1/2 cup
Shortening - 1/4 cup
Butter - 1/4 cup
Egg - 1
All-Purpose Flour / Maida - 1 1/4 cups
Baking soda - 3/4 teaspoon
Baking powder - 1/2 teaspoon
Salt - 1/4 teaspoon
In a large bowl, combine together the granulated sugar, brown sugar, peanut butter, butter, shortening, egg and mix well. In another bowl, combine the flour, baking soda, salt and baking powder. Slowly add the flour mixture to the first prepared mixture and knead slowly to form a dough. The recipe called for refrigerating the dough after kneading.
I shaped the cookies into small balls of about 1 inch thick and arranged them on a baking sheet lined with parchment paper. Slightly press the cookies with a fork to flatten it out slightly and also to make a small line pattern on the top. I later refrigerated the cookies along with the baking sheet for about an hour. This process helps the dough to become firm and helps the cookies to retain its shape.
Preheat an oven to 375 degree Fahrenheit.
Place the cookie sheet in the middle rack and bake for about 9 to 10 minutes until golden brown. When you remove the cookies from the oven they might still be soft. Once they cool, they turn crunchy.
Store in airtight containers.
Also check out my Peanut Butter Banana Smoothie!