Can someone pleez get me this recipe from cooks illustrated?

hi i need the recipe for light peanut butter cookies, can someone give it to me as i have no membership. THKS!!!|||No clue try looking on the website





answer mine plz|||The link below is what you need|||Feather Light Peanut Butter Cookie


In my quest to develop the perfect peanut butter cookie recipe, I came up with this scrumptious one. Everyone has their favorite whether it be Chewy? soft? delicate crumb? Crunchy? To be honest, my all-time favorite peanut butter cookie is one that was served at my high school years ago. I would pay 10 cents for 2 very large, dense, chewy peanut butter cookies and another 25 cents for a carton of milk. I guiltily admit that this combination comprised more than a few of my lunches.


This recipe produces a very light cookie, somewhat the consistency of shortbread I would say. It has a wonderful peanut butter flavor and is a great "milk" cookie. It's not so heavy that one fills you up rather it's one of those cookies that you could eat all day. If you want that warm "fresh-baked cookie" even after they've cooled, just pop in the microwave for 8-10 seconds. Yum!





1/2 cup shortening


1/2 cup butter (the real stuff)


1 cup creamy peanut butter (I prefer the Skippy brand)


1 cup brown sugar


1 cup confectioners sugar


2 eggs (slightly beaten)


1 teaspoon vanilla


2 1/2 cups flour


2 teaspoons baking soda


1 teaspoon salt





Preheat the oven to 350 degrees. Cream the butter, shortening and peanut butter with the sugars. Mix in the eggs and vanilla. In a separate bowl mix the flour, baking soda and salt until well blended and gradually add to the creamed mixture. Mix in well. I use a cookie scoop (which I just discovered has no size markings, but looks about the size of a walnut) to drop the dough onto an ungreased cookie sheet. Dip a fork into flour and use to flatten, making impressions in a criss-cross fashion. Bake 10-12 minutes just until the tops barely begin to show brown spots. Cool on wire rack and store in an airtight container.





Makes about 4 dozen. |||http://www.cooksillustrated.com/search/s鈥?/a>





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