Slice and Bake Peanut Butter Cookies

Total Time
25mins
Prep
15 mins
Cook
10 mins

This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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.