Cream shortening, margarine, and sugars. Add egg, peanut butter, vanilla until thoroughly combined. Mix in dry ingredients.
Roll dough into 1-inch balls. Roll each ball in granulated sugar and place two inches apart on greased cookie sheet. Using fork dipped in sugar, flatten the balls with a criss-cross pattern.
Bake at 350 degrees for 10-12 min. Makes 3 dozen.
Recipe came from my early married Turnpike friend, Nita (Parker) Whitt.
I have substituted canola oil for the shortening without much change in texture. Also, if you use salted butter instead of margarine, omit the salt.
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|Serving Size: 1 Dozen (273g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 306 (33%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 68.4mg||21 %|
|Sodium 15795.8mg||545 %|
|Potassium 258.8mg||7 %|
|Total Carbohydrate 146.1g||43 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 143.7g|
|Protein 11.1g||16 %|
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Calories per serving: 923
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