I was disappointed when I saw shortening on the ingredient list for these cookies, because I typically try to avoid using shortening in my cooking and baking. Normally I would just substitute an equal amount of butter for the shortening and never think a thing about it. However, thanks to an article I read in Cook’s Illustrated, I learned that shortening and butter have some different properties that affect the way they behave in baked goods. I really wanted to keep the thick, chewy texture I was expecting from these cookies, so instead of subbing butter for all of the shortening, I did so only for half. It worked like a charm and I was thrilled with the way these turned out. The honey probably also plays a role in this magnificent texture, but I don’t know enough of that science to explain it. A cookie (or two) with a cold glass of milk was a great way to unwind after a long day. Obviously, I lead a wild and crazy life.
Ingredients: 3 cups all-purpose flour 1 cup sugar 1½ tsp. baking soda 1 tsp. baking powder ½ tsp. salt ¼ cup vegetable shortening 4 tbsp. unsalted butter, at room temperature 1 cup creamy peanut butter 1 cup honey 2 large eggs Sugar, for rolling the cookies
Directions: In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.
Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
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3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.