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Steps
1
In large bowl, mix sugars, peanut butter, shortening, butter and egg. Stir in Bisquick mix. Cover; refrigerate about 2 hours or until firm.
2
Heat oven to 375°F. Shape dough into 1 1/4-inch balls. On ungreased cookie sheets, place balls about 3 inches apart. With fork dipped in sugar, flatten balls in crisscross pattern.
3
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
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For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.
Want the perfect bumpy top on your cookies? Wipe off any excess dough and sugar that may collect between the tines of the fork.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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