Nugget Market Peanut Butter Cookies
1 cup Granulated sugar
1 cup Brown sugar
1 teaspoon Salt
1 1/3 teaspoons Baking Soda
1 1/4 teaspoon Baking powder
3/4 cup Peanut butter
1 cup shortening
2 eggs
1/3 cup Water
1 teaspoon Vanilla
1 3/4 cups all-purpose flour*
1 1/2 cups cake flour*
Heat oven to 375ºF.
Add the Granulated sugar, Brown sugar, Salt, Baking Soda, Baking powder, Baking powder, Peanut butter and shortening into a mixing bowl.
Cream for 3 minutes on medium speed.
Add in the eggs, water and vanilla and mix until creamed and sugar is dissolved.
Scrape down the bowl.
In another bowl, combine the all-purpose flour and cake flour and mix well.
Add the mixed flour to the peanut butter mixture and mix until blended. Scrape bowl.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from
cookie sheet. Cool on wire rack.
Makes about 60 cookies.
*Mixing about half all-purpose flour and half cake flour makes the equivalent of pastry flour.
Original Quantity recipe:
Nugget Market Peanut Butter Cookies
From: Nugget Market
12 Lbs. Granulated sugar
12 Lbs. Brown sugar
6 Oz. Salt
6 Oz. Soda
4 Oz. Baking powder
12 Lbs. Peanut butter
12 Lbs. All purpose shortening
Cream for 3 minutes
6 Lbs. Eggs
5 Lbs. Water
4 Oz. Vanilla
Add in stages until creamed and sugar is dissolved.
Scrape down the bowl
24 Lbs. Pastry flour
Yields approximately 60 dozen cookies