SCHOOL PEANUT BUTTER COOKIES
Ingredients
¾ CUP CRISCO
1-1/4 CUP JIFF PEANUT BUTTER
2-1/4 CUP SUGAR
2 CUP FLOUR
1-1/2 TEASPOON BAKING SODA
1-1/2 TEASPOON SALT
1-1/2 TEASPOON VANILLA
3 TABLESPOON BOILING WATER
NOTE: IT IS VERY IMPORTANT YOU USE EXACTLY THE SAME NAME BRAND INGREDIENTS AS LISTED; THEY WON’T TURN OUT AS WELL IF YOU DON’T. I HAVE TRIED OTHER BRANDS AND I WILL NEVER DO THAT AGAIN.
CREAM CRISCO, PEANUT BUTTER, SUGAR WELL UNTIL FLUFFY. MIX DRY INGREDIENTS TOGETHER IN A SEPARATE BOWL, ADD TO THE CREAMED MIXTURE. ADD THE BOILING WATER 1 TABLESPOON AT A TIME. (THIS IS VERY IMPORTANT THAT YOU DO THE WATER 1 TABLESPOON AT A TIME AND MIX)
ROLL INTO WALNUT SIZE BALLS, ROLL IN SUGAR, PLACE ON BAKING SHEET, FLATTEN WITH A SUGAR DIPPED GLASS TO ABOUT ½” FLAT. BAKE IN A PREHEATED OVEN 400 DEGREES FOR 12-15 MINUTES. LET COOL ON PAN BEFORE REMOVING, THEY WILL BREAK…THESE ARE VERY CRUMBLY, BUT STORE WELL.
-- Mike B.
