|Butter or part butter and part shortening|
|Peanut butter (see Note)|
Creaming method. Cream the peanut butter with the fat and sugar.
Molded method. Use a fork instead of a weight to flatten the cookies. Use greased or parchment-lined pans.
Note: This formula was developed with natural peanut butter, consisting of only ground peanuts and salt. You may need to add a little salt to the formula, depending on the salt content of the peanut butter you use. If you use unsalted peanut butter, add 1% (0.16 oz 5 g/1 tsp) salt to the creaming stage.
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