Preheat oven to 350 Degrees F. Combine shortening, sugar, brown sugar,and peanut butter in the mixing bowl. Cream until the mixture is light and fluffy, about 5 minutes. In the meantime, SIFT together the cake flour, salt and baking powder, set aside.
Add the eggs one at a time mixing each one thoroughly. Add the vanilla mix until incorporated.
With the mixer on the lowest speed, begin to add the dry ingredients in the mixing bowl,mix until well combined. Scrape the sides of the mixing bowl with a spatula and mix again. Chill the dough about 15-20 minutes. Using the size 20 ice cream scoop, scoop the mixture on to the parchment lined baking sheets 6 per sheet. DO NOT flatten the dough!. Bake 5 minutes, and rotate the baking sheet to ensure even cooking. Bake another 5-6 minutes until brown and puffy.Cool on wire racks. Store in an tight container.
These come out best if, when you try and remove from baking sheet they are no quit set. let cool on rack to become easier to handle.
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|Serving Size: 1 Cookie (67g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 117 (43%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 35.2mg||11 %|
|Sodium 618.9mg||21 %|
|Potassium 84.4mg||2 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 37.9g|
|Protein 2.8g||4 %|
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Calories per serving: 275
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