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Eggless Peanut Butter Cookies

"I am allergic to eggs and I've been the use of this recipe for over forty years."

Ingredients :

1 cup shortening
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
half cup buttermilk
2 half cups all-cause flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
half of teaspoon salt

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 375 degrees F (a hundred ninety levels C). Lightly grease cookie sheets.
Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until easy and fully mixed.
Add the flour, baking powder, baking soda and salt to the peanut butter aggregate and mix until well mixed.
Drop cookies 2 inches aside on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 levels F (190 stages C) for 10 to 12 minutes.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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