From: morrissey@stsci.edu (Mostly Harmless)

Date: Thu, 15 Jul 1993 16:58:07 GMT

1/2 cup shortening (I use half butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 extra-large egg
1 1/4 cups sifted flour
2/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream shortening and peanut butter until blended; gradually add sugars;
beat until fluffy.
Agg egg and beat thoroughly.
Sift remaining ingredients together; divide in half and add to creamed
mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly
greased cookie sheets.  
Flatten with fork making criss-cross pattern, or use cookie stamps.
Bake at 375F for about 10 minutes.

(makes about 3 dozen)

Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.