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| Eggless Peanut Butter Cookies |
"I am allergic to eggs and I've been using this recipe for over 40 years."
Ingredients :
- 1 cup shortening
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
- Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
- Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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