Ingredients

Instructions

  1. Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
  2. In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
  3. In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
  4. Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
  5. Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
  6. To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
  7. Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
  8. Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.