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Instructions |
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Preheat oven to 350. Lightly grease two cookie sheets.
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In a large mixing bowl, beat together the shortening, peanut butter and sugar until light and fluffy. This can take up to 2 minutes with an electric mixer at medium speed. Then mix in vanilla and molasses.
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Add half the flour along with the cornstarch, baking powder and salt, then mix well. Add remaining half of flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not, then add a tablspoon or two of nondairy milk until it does.
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Roll dough into walnut-size balls, flattening them a bit with the palm of your hand. flatten them further with the bottom of a coffee mug. Use the underside of a fork to press the cross hatches into the cookies. Bake the cookies for 10-12 minutes until the edges are very lightly browned. Remove from oven and cool on the cookie sheet for 10 minutes. Gently transfer them to a wire rack to cool completely.
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Originally Submitted
12/3/2013
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