Peanut butter cookies can be prepared, refrigerated and then sliced and baked for whenever you want to eat them. They are perfect with milk as an afternoon snack. You can fill the cookies with your favorite jam or jelly or fill them with chocolate whenever you have a craving.

Ingredients

1/2 cup shortening
2 /3 eggs
275 grams cup brown sugar
1 cup granulated sugar
1 cup creamy peanut butter
2 teaspoons baking soda
2 ¾ cups sifted all-purpose flour 

Directions

Beat the shortening and butter together in a mixing bowl.  Add peanut butter and eggs and blend until mixed well. Sift  flour and baking soda together, before stirring in to form batter. Once thick, shape the cookie dough and tightly wrap in waxed paper. Refrigerate until chilled

Once solid, slice the chilled dough into rounds and arrange the discs on a baking sheet. Bake the cookies  for 8 to 10 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store cookies in an airtight container.