• 1 cup packed brown sugar
• 1 cup white sugar
• 1 cup shortening
• 1 cup peanut butter (creamy)
• 2 eggs
• 3 cups flour
• 2 teaspoons baking soda

Cream shortening and peanut butter in with mix master.  Add sugars and combine thoroughly.  Add beaten eggs.  Sift together flour and baking soda and add to mix master ingredients.  Beat well, dough will be rather stiff and dries quickly.  Cover bowl with damp cloth to help it remain moist while you work.  Using a melon baller, scoop and roll marble sized balls.  Place on ungreased cookie sheet with no sides (AirBake is best).  Flatten each ball with a jelly jar to 1/4 inch thickness.  Crisscross patties with fork.  Bake at 350°F degrees F for 8-10 minutes.  Remove from oven and cool about 5 minutes on cookie sheet.  Remove to wire racks to finish cooling.  Makes about 7 dozen.

Carlyn Chatfield,

Adapted from Peggy Bowman, Galena Park United Methodist Church (Mrs. Bowman’s daughter was one of Carlyn Chatfield’s mother’s closest friends)