Classic Peanut Butter Cookies

I've been making these peanut butter cookies for over xl years; they are my husbands all fourth dimension favorites.  I've made them thence many times that I don't fifty-fifty ask to opened upwards the recipe mass anymore.  They are foolproof too VERY tardily to make.

Preheat oven to 375°
In large mixing bowl alongside electrical mixer, shell until smooth:
1 loving cup butter flavored Crisco (no substitutions, meet banker's complaint below)
1 loving cup peanut butter
2 eggs
2 teaspoon vanilla
1 loving cup white sugar
1 loving cup brownish sugar

Once the to a higher house mixture is smooth, add together ii ½ cups flour, 1½ teaspoons baking soda too ½ teaspoon salt. Mix well. Cookie dough should hold out moist too jibe together easily when you lot squash a manus full. If it seems a petty dry out or crumbly, add together a brace tablespoons of water.

Roll the dough into balls nearly the size of walnuts, too and then curlicue the balls inwards granulated sugar. Place on UN-greased baking canvas (about 2" apart) and flatten alongside fork tines inwards criss-cross pattern.

Bake for 10-12 minutes at 375°; cool on parchment paper.

NOTE: Cooking fourth dimension depends on how large you lot brand these cookies. Dough balls nearly the size of a walnut, bake for eleven minutes inwards my electrical oven.

NOTE: The master copy recipe called for butter (instead of the Butter Flavored Crisco). The Butter Flavored Crisco makes a much lighter and crispier cookie than butter (and nonetheless provides the buttery taste). Butter volition laissez passer on you lot a rattling dense too heavy cookie.