---------- Recipe via Meal-Master (tm) v8.05

      Title: Homemade Slice & Bake Peanut Butter Cookies
 Categories: Cookies, Mixes, Peanut butt
      Yield: 4 servings

      2 c  Vegetable shortening
      2 c  Granulated sugar
      2 c  Packed brown sugar
      2 c  Peanut butter; creamy or
           -chunky
      2 ts Vanilla extract
      4    Eggs
      5 c  Unbleached flour
      4 ts Baking soda

  Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover
  Cut four 14" x 12" pieces of waxed paper or plastic wrap.  Set aside.

  In a large bowl, cream butter or margarine with the granulated and brown
  su  gars and the peanut butter.  Beat in vanilla extract and eggs until light
  a  nd fluffy.  In a large bowl, combine flour and baking soda.  Stir flour
  mix  ture into egg and butter mixture; blend well.  Stir in chocolate chips and
    nuts; stir to distribute evenly.

  Divide the dough into 4 pieces.  Shape each piece into an 8" - 10" roll.
  W  rap rolls in waxed paper.  Place the rolls in a rectangular freezer
  contain  er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
    well in a piece of heavy duty aluminum foil.  Label with date and
  contents.    Store in freezer.  Use within 6 months.  
  To prepare cookies:  Slightly thaw one roll of peanut butter cookie dough.
    Preheat oven to 350°.  Cut the dough into 1" thick slices; cut each
  slic  e into quarters and roll each quarter into a ball.  Arrange balls on
  ungrea  sed  cookie sheets, placing about 1 1/2" apart.  Flatten the dough balls
  wi  th the tines of a fork in the traditional criss-cross pattern.   Bake for
  a  bout 8-10 minutes, or until browned around the edges.  Remove from oven
  and  cool on wire racks.  Makes about 3 dozen cookies.

  Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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