PEANUT BUTTER CLOUDS

1 cup shortening
1 cup creamy peanut butter
1 cup granulated sugar
1 cup confectioners’ sugar
2 eggs
1 teasp vanilla
2 cups all purpose flour
2 teasp baking soda
1 teasp salt

Cream the shortening, peanut butter and sugars together. Beat in the eggs and vanilla. Sift the flour, soda and salt together, and add gradually to the creamed mixture. Beat well. Drop from a teaspoon onto an ungreased cookie sheet. Flatten with a floured fork.

Preheat oven and bake at 350-degrees for 12 to 15 minutes. Makes about 3 to 4 dozen, depending on the size you make them.

These are a little different than the regular peanut butter cookies because they seem to melt in your mouth. The confectioner’s sugar does something special to them. They are so light and oh so good.

Submitted by book club reader
Bertha Ray

PREVIOUS PAGE