Raisin Peanut Butter Cookie Recipe and Linky Party

It's back to school time for many families, so I'm sharing a cookie recipe which can easily be sent in school lunches, and it's just as easy to take on the road too if you are a busy homeschooling family. Cookies are always favorite snacks and desserts so enjoy this Raisin Peanut Butter Cookie Recipe.

This vintage recipe uses shortening, but I much prefer the taste of real butter which I think is much better for our health than shortening or margarine. It's up to you, but I would always substitute.

BEFORE YOU LINK:
If you follow basic linky party etiquette, I thank you. All your hostesses and fellow bloggers will appreciate it and you will benefit too. You will find that you are helping your own blogs become more popular and helping the foodie community remain a friendly community. Because of those who don't follow such etiquette, I'm saddened to say that for the first time in almost 4 years of blogging, I will have to resort to deleting those who abuse the use of the linky parties here at Joy of Desserts. For basic linky party etiquette you MUST: Follow the linky party theme; link directly to your participating posts; link back to all your hostesses on each participating post (NOT a different page), and don't just link and run. Please do your best to visit fellow participants and leave them a comment. Thank you!

Was your link deleted? Just following basic blogging etiquette, would prevent that.   
Deleted - Simplistic Bread Pudding

Deleted - Chess Pie

Raisin Peanut Butter Cookie Recipe

1 cup sugar

1/2 cup shortening

1/2 cup peanut butter

2 eggs, well beaten

1/2 cup evaporated milk

1 cup raisins

2 1/2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Cream sugar with shortening and peanut butter. Add eggs, raisins, and milk. Mix well. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Add vanilla. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F.) 12 minutes. 30 servings. Martha Mathews, Fresno, Cal.

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