Classic Peanut Butter Cookies

<p>In large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, shortening, softened butter and egg with electric mixer on medium speed, or mix with a spoon, until all the ingredients are smooth and thoroughly blended.</p>

<p>Stir in flour, baking soda, baking powder and salt just until combined. Be careful not to overmix here—you want the dough to stay light and fluffy, and overmixing can result in a tough cookie.</p>

<p>Cover the dough and bowl with plastic wrap. Refrigerate for about 2 hours, or until firm. To test, scoop and roll the dough into a ball—it should be cold enough to shape easily. If it’s too soft, chill for an additional 30 minutes and check again.</p>

<p>Heat oven to 375°F. Shape dough into 1 1/4-inch balls and place about 3 inches apart on an ungreased cookie sheet. For the best results, keep the remaining dough balls chilled while baking to prevent them from warming up too much and spreading too quickly.</p>

<p>Place additional sugar in a small bowl. Dip a fork in the sugar and use it to flatten each cookie ball in a crisscross pattern. Be sure to re-dip the fork each time to prevent sticking. Discard any remaining sugar when you're done.</p>

<p>Place cookie sheet on the middle oven rack. Bake 9 to 10 minutes or until light golden brown.</p>

<p>Cool 5 minutes on cookie sheet. Remove from cookie sheet to cooking rack.</p>

<p>Cool completely, about 30 minutes. Store covered in airtight container.</p>