Peanut Butter Cookies

Ingredients:

1/2 cup butter
1/2 cup vegetable shortening
1 cup peanut butter, creamy style
1 cup Light Brown Sugar, firmly packed
1 cup Granulated Sugar
2 large eggs
1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 tsp. baking soda
1 cup unsalted roasted peanuts, finely chopped

Directions:

Preheat oven to 375F. and arrange rack to center position. Beat butter, shortening and peanut butter with sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Whisk flour with salt, baking powder and baking soda, then gradually stir into butter mixture.

Fold in chopped peanuts, cover dough and chill for one hour, or overnight if desired. Shape dough into small 1 1/2 inch round balls and place about 2 inches apart on lightly greased baking sheets. Press balls gently to form 1/2 inch thick discs. Bake 10-12 minutes or until golden. Cookies will not appear done in centers, but will firm up once cool. Cool 2-3 minutes, then remove from rack to cool thoroughly before storing. Store in an airtight container at room temperature.

Makes about 4 dozen large cookies.