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Makes about 3-1/2 Dozen Cookies 1 cup Jif Extra Crunchy Peanut Butter, divided 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 egg, well beaten 1/2 teaspoon vanilla extract 1 -1/3 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup confectioner's sugar granulated sugar Combine 1/2 cup peanut butter, Butter Flavor Crisco, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and vanilla. Combine flour, baking soda, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 1 hour. Combine remaining 1/2 cup peanut butter and confectioners sugar in small bowl. Stir with fork until well blended (mixture will clump together and appear moist). Heat oven to 350ºF. Grease baking sheet with Butter Flavor crisco. Shape dough into 1-1/4-inch balls. Roll in peanut butter mixture (balls will not be evenly coated). Place 2 inches apart on greased baking sheet. Flatten with bottom of glass dipped in granulated sugar. Bake at 350ºF for 8 to 10 minutes or until light brown and just set. Cool 2 to 3 minutes on baking sheet before removing to cooling rack. |
