I adapted this recipe from an old family cookbook, The Mennonite Community Cookbook. I swapped sugar for splenda and white flour for wheat. I wanted a cookie I could eat without sending my blood sugar on a rollercoaster ride.
Cream shortening and peanut butter together I find that putting these ingredients together in a microwave safe bowl and microwaving for 30 seconds makes the mixing job a lot easier Add sugar and continue to cream together Add eggs and vanilla and beat In a separate bowl measure and add flour, salt, soda and baking powder together Sift dry ingredients to creamed mixture and mix thoroughly.
The mixture will be crumbly but stick together if pressed with hands.
Optional: Chill dough in refrigerator for several hours Shape dough into balls about 1 inch in diameter Space evenly on cookie sheet Press flat with fork Bake at 375 for 12 to 15 minutes.