*  Exported from  MasterCook Mac  *
                Homemade Slice & Bake Peanut Butter Cookies
 Recipe By     : _Make-A-Mix_ by Eliason, Harward & Westover
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Homemade Convenience Mixes       Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          vegetable shortening
    2      cups          granulated sugar
    2      cups          packed brown sugar
    2      cups          peanut butter -- creamy or chunky
    2      teaspoons     vanilla extract
    4                    eggs
    5      cups          unbleached flour
    4      teaspoons     baking soda
 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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