Peanut Butter Crisscross Cookies

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1. 1

   Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

   Ongeveer 5 min

2. 2

   In a large bowl with an electric mixer, cream together the vegetable shortening, granulated sugar, and light brown sugar until the mixture is light and fluffy.

   Ongeveer 3 min

   Tip van de kok: Scrape down the sides of the bowl to ensure everything is evenly mixed.

3. 3

   Beat in the egg and vanilla extract until they are fully combined.

   Ongeveer 1 min

4. 4

   Add the creamy peanut butter and mix until it is just incorporated into the creamed mixture.

   Ongeveer 1 min

5. 5

   In a separate medium bowl, whisk together the all-purpose flour from the 'dough' group, baking soda, and salt.

   Ongeveer 1 min

   Tip van de kok: Whisking the dry ingredients first helps distribute the baking soda and salt evenly.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Be careful not to overmix.

   Ongeveer 1 min

7. 7

   Scoop and roll the dough into balls about 2.5 cm (1 inch) in diameter and place them on the prepared baking sheets, leaving about 5 cm (2 inches) of space between each one.

   Ongeveer 3 min

8. 8

   Dip a fork into the extra all-purpose flour for pressing and gently press down on top of each dough ball to flatten it.

   Ongeveer 1 min

   Tip van de kok: The flour prevents the fork from sticking to the dough.

9. 9

   Press the fork down again at a 90-degree angle to the first press to create the classic crisscross pattern.

   Ongeveer 1 min

10. 10

    Bake for 10-12 minutes, or until the edges are set and lightly golden brown.

    Ongeveer 12 min

    Tip van de kok: The centers will still look slightly soft when you take them out; they will finish setting as they cool.

11. 11

    Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    Ongeveer 10 min