Honey Peanut Butter Cookies
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup creamy peanut butter
- ½ cup honey
- ¼ cup vegetable shortening
- 1 egg, lightly beaten
- 1 tsp. vanilla extract
- ¼ cup granulated sugar, in a small bowl, for rolling cookies
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt; set aside. In the bowl of an electric mixer, cream together the peanut butter, honey and shortening on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined.
Use a medium cookie scoop (about 2 tablespoons of dough) to scoop out dough and roll into a ball between the palms of your hands. Roll in the sugar and place on the prepared baking sheets about two inches apart. Using fork tines, press a criss-cross pattern into the tops of the cookies, flattening them into disks. Bake until lightly golden brown, about 12 to 15 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to remove them to a wire rack to cool completely.