PEANUT BUTTER COOKIES

1/2 C. (1 C.) SHORTENING (HALF BUTTER OR MARGARINE)
1/2 C. (1 C.) PEANUT BUTTER
1/2 C. (1 C.) GRANULATED SUGAR
1/2 C. (1 C.) BROWN SUGAR (PACKED)
1 (2)EGG (EGGS)
1 1/4C. (2 1/2C.) FLOUR
1/2 t. (1 t.) BAKING POWDER
3/4 t. (1 1/2 t.) SODA
1/4 t. (1/2 t.) SALT

MIX SHORTENING, PEANUT BUTTER, SUGARS, AND EGG THOROUGHLY.
BLEND ALL DRY INGREDIENTS; STIR INTO SHORTENING MIXTURE.

HEAT OVEN TO 375 DEGREES. ROLL DOUGH IN 1 1/4 INCH BALLS.
PLACE 3 INCHES APART ON LIGHTLY GREASED BAKING SHEET.
FLATTEN CRISSCROSS STYLE WITH FORK DIPPED IN SUGAR.
BAKE 10 TO 12 MINUTES.

MAKES ABOUT 3 DOZEN 2 1/2 INCH COOKIES.
THE AMOUNTS IN () WILL DOUBLE THE RECIPE TO MAKE 6 DOZEN.

SUGARED PEANUTS

1-16 OZ. PACKAGE OF RAW PEANUTS
1 C. SUGAR
1/2 C. WATER

PREHEAT OVEN TO 350 DEGREES.
COOK IN HEAVY PAN (MY CAST IRON SKILLET WORKS WELL).
COOK OVER MEDIUM HEAT UNTIL SUGARED. (NO SYRUP IS LEFT.)
SPREAD ON A COOKIE SHEET.
SALT LIGHTLY.
BAKE AT 350 DEGREES FOR 20 MINUTES.
STIR EVERY 5 MINUTES TO EVENLY ROAST PEANUTS.