3/4 cup shortening
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup buttermilk
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup crunchy peanut butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the shortening, sugar, and eggs until smooth and creamy. Beat in the vanilla and buttermilk; stir in the buttermilk mixture. Combine the flour, baking powder, salt and baking soda; stir into the creamed mixture. Stir into the peanut butter. Drop dough by heaping spoonfuls onto the prepared cookie sheets, and spread them evenly.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.