Ingredients
12 cup butter, softened
12 cup butter flavor shortening
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Journalist explores flavor science — pairing, perception, culture
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Journalist explores flavor science — pairing, perception, culture
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
cream butter, shortening and sugars. add the eggs and blend well. add the peanut butter and vanilla. add all dry ingredients until well blended. roll tablespoonfuls of dough into balls and place 3 inches apart on lightly greased baking sheets. using a fork, make a crisscross pattern in each cookie. bake at 375 degrees for 8-10 minutes. do not overbake. leave the cookies on the sheets for 5 minutes before removing to a rack to cool completely.