Cream shortening until light. Gradually add sugar and brown
sugar, beating until light and fluffy. Add egg and mix, then
add peanut butter and hot water, beating well.
Sift flour and baking soda together and gradually add dry ingredients
to creamed mixture.
Fill press and form cookies to desired shapes on an ungreased
Bake approximately 10 to 12 minutes or until lightly
browned around edges.
Yield: approximately 60 cookies
I sometimes take the honey roasted peanuts and finely chop them
and sprinkle on top of the cookies before baking. I
sometimes melt some bittersweet chocolate and
drizzle over the tops of the cookies (with or without the chopped nuts).
This is a tried and true method of achieving consistency every time.
Don't grease cookie sheets.
Add flour gradually.
Check for dough consistency before adding all of the flour.
If dough is too dry, add 1 egg yolk.
If dough is too soft, chill 30 to 60 minutes.
Posted by BettyBoop at Recipe Goldmine 10/27/2001 3:02 pm.