I think this recipe was from my father, but I’m not certain. Of course, white whole wheat flour wasn’t available in his day, but he never would have known the difference.

Makes about 6 dozen small cookies

1 cup all- purpose flour
1 cup white whole wheat flour
1 tsp baking soda
1 tsp salt
1 cup vegetable shortening
3/4 cup peanut butter
1 cup sugar
1/2 cup brown sugar, packed
2 extra large eggs
1 tsp vanilla extract

1. Preheat oven to 350°.
2. In a medium bowl, whisk together the flours, baking soda, and salt; set aside.
3. In a large bowl, cream the shortening, peanut butter, and sugars until light and fluffy. Beat in the eggs, one at a time, until just combined. Add vanilla. Gently stir in the flour.
4. Scoop by the rounded teaspoon onto a baking sheet and flatten slightly, using a cross-hatch pattern, with a fork dipped in additional sugar.
5. Bake for 15 minutes or until lightly browned.