Servings: 30

1/2 cup granulated sugar ½ cup granulated sugar
1/2 cup packed brown sugar ½ cup packed brown sugar
1/2 cup peanut butter ½ cup peanut butter
1/4 cup shortening ¼ cup shortening
1/4 cup butter or margarine, softened ¼ cup butter or margarine, softened
1 egg 1 egg
1 1/4 cups Gold Medal™ all-purpose flour 1 ¼ cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda ¾ teaspoon baking soda
1/2 teaspoon baking powder ½ teaspoon baking powder
1/4 teaspoon salt ¼ teaspoon salt

Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients.
Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 ¼-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.