In my ever-ending quest to make life easier for myself and others, I decided long ago that refrigerator (slice and bake) cookies are the answer to every baker’s dream of building easy and less time-consuming cookies. But, in all my years of baking cookies, I had never found a recipe for a peanut butter refrigerator cookie. So, I decided to work up a recipe myself. (I’ll wait while you take time to applaud my effort.) And I decided to use vegetable shortening instead of butter. Shortening tends to trap more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce a product that rises higher, holds its shape during baking better than when using butter, and has an interior texture that is softer or lighter. But in some cookies, especially lightly flavored cookies, there is no substitute for the flavor of butter. But for these peanut butter babies, shortening is definitely the way to go. Because what I wanted was a crisp yet slightly chewy cookie. And that’s exactly what I got.

So, is the taste of this cookie a lot different than any other peanut butter cookie? Nope. Was it easier to shape into a couple logs rather than rolling dough balls? Yup. And like every other cookie I bake, this dough is going to spend some quality time in the fridge. So, the easier I can make this whole process, the more likely I am to make these cookies again.

Now the reason I am baking cookies today is for the faculty concert at Warm Beach this evening. Mr. C. has been working with the rhythm section during a weeklong jazz band camp for adults. I thought it would be nice to offer an after-concert treat to the concert attendees. And of course, to the fine musicians attending the camp and the faculty for all their hard work.

In addition to these cookies, I am serving Chewy Oatmeal Raisin Walnut Cookies (recipe on site) and another new cookie (Malted Milk Ball Chocolate Chip Cookies) that I worked up for the occasion. If the malted milk cookies are a success, you will find the recipe posted within the next few days. If the cookies are not as tasty as anticipated, the recipe will be relegated to the “try again” pile. (It’s a huge pile already, so what’s one more recipe that didn’t quite hit the mark!) Anyway, I hope all three cookies are enjoyed. Since I know a good many of the faculty and have met some of the camp attendees over the years, it should make for a fun evening. And I do so love to feed people. So, a great concert to attend, renewed friendships to anticipate, new acquaintances to make, and cookies to seal the deal. What better combination could this old gal ask for? Well, maybe, that you enjoy making and eating these cookies as much as I do.

As always, peace and love to all.  

1 c. vegetable shortening

1 c. granulated sugar

1 c. brown sugar, packed

1 c. creamy or crunchy peanut butter

1 tsp. vanilla

2 eggs

2½ c. unbleached all-purpose flour, fluffed

2 tsp. baking soda

In a large mixing bowl, cream the shortening, sugars, and peanut butter; beat in vanilla and eggs until light and fluffy.

In a separate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.

Divide the dough into 2 equal pieces and shape each into a log.

Wrap each individually in plastic wrap and refrigerate overnight.

Slice the dough and place 1½-inches apart on a parchment paper lined baking sheet.

Flatten in a crisscross pattern with fork tines and bake in a preheated 350-degree oven for 11-12 minutes or until lightly browned around the edges. Do not overbake.

Remove from oven and allow to stand for a few minutes before transferring to a cooling rack. Store at room temperature in an airtight container.