Peanut Butter Cookies {Egg-free, Dairy-free}

Not only are these cookies delicious, the ingredients can most likely be found in your pantry!  As a result, I make them way too often.  I am including two variations:  moist rounded peanut butter cookies and the traditional crispier criss-crossed variety.  The recipe calls for milk, but I think soy milk will substitute just fine for those of you allergic to dairy. 

If you are not allergic to dairy, you must try this recipe made into Peanut Butter Blossom Cookies (EF), which are topped with a chocolate kiss!

Peanut Butter Cookies

¼ c vegetable shortening

1 c creamy peanut butter

1/3 c granulated sugar

1/3 c packed brown sugar

1 t vanilla

¼ c milk or soy milk

1 t baking powder

1 t baking soda

1/4 t salt

1 1/2 c flour
2-4 T additional milk or soy milk

3-4 T additional sugar

Preheat oven to 375°.  In a large bowl, beat shortening, peanut butter and sugars until light and fluffy.  Add milk, vanilla, baking powder, baking soda and salt; beat well.  Gradually add flour, beating until mixed in.  Add additional milk one tablespoon at a time until dough starts to form.  Shape into 1 inch balls.  Roll in additional granulated sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned.  Cool slightly on cookie sheet before removing.
Makes about 2-3 dozen cookies.

Traditional Peanut Butter Cookies – When you place on the cookie sheet, press down on cookie with a fork in a criss-cross pattern.  Then bake as directed reducing cook time by about 1 or 2 minutes.