Directions:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl.
- Stir in remaining ingredients.
- Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375ºF.
- Shape dough into 1 1/4-inch balls.
- Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
- Bake 9 to 10 minutes or until light golden brown.
- Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
- Cool 5 minutes; remove from cookie sheet.
- Cool on a wire rack.
- Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 764.71 Kcal (3202 kJ) | ||
| Calories from fat | 377.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.92g | 64% | |
|---|---|---|---|
| Cholesterol | 71.42mg | 24% | |
| Sodium | 413.28mg | 17% | |
| Potassium | 400.87mg | 9% | |
| Total Carbs | 89.14g | 30% | |
| Sugars | 54.26g | 217% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 13.22g | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 467.21 Kcal (1956 kJ) | ||
| Calories from fat | 230.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.61g | 64% | |
|---|---|---|---|
| Cholesterol | 43.64mg | 24% | |
| Sodium | 252.5mg | 17% | |
| Potassium | 244.92mg | 9% | |
| Total Carbs | 54.46g | 30% | |
| Sugars | 33.15g | 217% | |
| Dietary Fiber | 2.3g | 15% | |
| Protein | 8.08g | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 9% | |
| Calcium | 49mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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