---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Homemade Slice & Bake Peanut Butter Cookies
  Categories: Cookies, Mixes, Peanut butt
       Yield: 4 servings
 
       2 c  Vegetable shortening
       2 c  Granulated sugar
       2 c  Packed brown sugar
       2 c  Peanut butter; creamy or
            -chunky
       2 ts Vanilla extract
       4    Eggs
       5 c  Unbleached flour
       4 ts Baking soda
 
   Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover
   Cut four 14 x 12 pieces of waxed paper or plastic wrap.  Set aside.
 
   In a large bowl, cream butter or margarine with the granulated and brown
   su  gars and the peanut butter.  Beat in vanilla extract and eggs until light
   a  nd fluffy.  In a large bowl, combine flour and baking soda.  Stir flour
     mix  ture into egg and butter mixture; blend well.	Stir in chocolate chips
  and
     nuts; stir to distribute evenly.
 
   Divide the dough into 4 pieces.  Shape each piece into an 8 - 10 roll.
   W  rap rolls in waxed paper.  Place the rolls in a rectangular freezer
     contain  er with a tight fitting lid, or into a large freezer zip-lock bag,
  or wrap
     well in a piece of heavy duty aluminum foil.  Label with date and
   contents.    Store in freezer.  Use within 6 months.  
   To prepare cookies:  Slightly thaw one roll of peanut butter cookie dough.
     Preheat oven to 350°.  Cut the dough into 1 thick slices; cut each
   slic  e into quarters and roll each quarter into a ball.  Arrange balls on
     ungrea  sed  cookie sheets, placing about 1 1/2 apart.  Flatten the dough
  balls
   wi  th the tines of a fork in the traditional criss-cross pattern.   Bake for
   a  bout 8-10 minutes, or until browned around the edges.  Remove from oven
   and  cool on wire racks.  Makes about 3 dozen cookies.
 
   Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.
 
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