Name: Slice and Bake Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 rolls, 144 serving(s)
Ingredients: 2 cups vegetable shortening; 2 cups granulated sugar; 2 cups packed light brown sugar; 2 cups creamy peanut butter or 2 cups chunky peanut butter; 2 teaspoons vanilla extract; 4 eggs; 5 cups all-purpose flour; 4 teaspoons baking soda; cinnamon sugar (optional)

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Recipe by PaulaG

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Slice and Bake Peanut Butter Cookies created by Crafty Lady 13

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.

Ready In:: 25mins
Serves:
Yields:
Units:

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ingredients

2 cups vegetable shortening
2 cups granulated sugar
2 cups packed light brown sugar
2 cups creamy peanut butter or 2 cups chunky peanut butter
2 teaspoons vanilla extract
4 eggs
5 cups all-purpose flour
4 teaspoons baking soda
cinnamon sugar (optional)

directions

Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
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.
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.
Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.

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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

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"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."

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review by CarrolJ

11/12/2012

Another one of Paula's wonderful recipes. I only made 1/4 of the recipe since I only wanted to make one log of cookies this time. I like the idea that you can make 4 rolls and freeze them for later use. Made for Fall PAC 2012.

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photo by Crafty Lady 13

10/21/2012

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review by Crafty Lady 13

10/21/2012

I used a brown sugar substitute for this recipe, but other than that I followed the recipe as written. The cookies turned out perfectly. I froze three of the rolls and baked the fourth one. The cookies were light, not too sweet and goes great with a cup of tea or coffee. I have plenty of cookies from the one roll. The bonus is I have three more rolls in the freezer and can have yummy cookies any time I am in the mood. :) Thanks for another wonderful recipe, Paula. This one is going straight into the keeper file. Made for October 2012 Aus/NZ Swap.

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photo by BLUE ROSE

3/22/2011

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photo by BLUE ROSE

3/22/2011

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