Peanut Butter Cookies

[Veronica]

yes
no - hydrogenated (sp?) oil like Crisco. Do you have that over there?

V.

[margo49]

Nope - is it like solid and whitey?
There was something like that in New Zealand called Cremelta.

[Veronica]

Yep, that sounds like it. You could try substituting margarine or butter. I'd try butter first, just because it has a better flavor to me. The purpose of the shortening is to keep the cookies more moist. At least that's what my cooking mag said.

V.

[Running Mommy]

I'm no expert on partially hydrogented stuff, but margarine is closer in chemical makeup to shortening than butter.
Butter is what makes a cookie crispy. Thats why even when I sub out applesauce or banana for the fat in my cookie recipes I always leave at least a few tablespoons of butter in there. It's for that crunchy cookie texture..

[Flybye]

I am gonna get so many peanut butter kisses from all the recipes and suggestions!
Thanks!
Here is a spunky picture of the loving peanut butter cookie monster. The picture was taken this summer while we were camping. Her hair actually quite long, it is pulled back and is a mess but, man, what an expression!

[Tuckervill]

That is a wonderful picture! I want to pinch her cheeks!!

Karen

[KnottedYet]

Gluten-Free Peanut Butter Cookies
(for those of us who can't make those yummy sounding cookies!)

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla

Stir, put by the spoonful on a cookie sheet. Bake at 350 degrees for 12 minutes or until done.

I added chocolate chips to a batch, and they were also good.