I've been making these peanut butter cookies for over 40 years; they are my husbands all time favorites. I've made them so many times that I don't even need to open the recipe book anymore. They are foolproof and VERY easy to make.
Preheat oven to 375°
In large mixing bowl with electric mixer, beat until smooth:
1 cup butter flavored Crisco (no substitutions, see note below)
1 cup peanut butter
2 teaspoon vanilla
1 cup white sugar
1 cup brown sugar
Once the above mixture is smooth, add 2 ½ cups flour, 1½ teaspoons baking soda and ½ teaspoon salt. Mix well. Cookie dough should be moist and hold together easily when you squeeze a hand full. If it seems a little dry or crumbly, add a couple tablespoons of water.
Roll the dough into balls about the size of walnuts, and then roll the balls in granulated sugar. Place on UN-greased baking sheet (about 2" apart) and flatten with fork tines in criss-cross pattern.
Bake for 10-12 minutes at 375°; cool on parchment paper.
NOTE: Cooking time depends on how large you make these cookies. Dough balls about the size of a walnut, bake for 11 minutes in my electric oven.
NOTE: The original recipe called for butter (instead of the Butter Flavored Crisco). The Butter Flavored Crisco makes a much lighter and crispier cookie than butter (and still provides the buttery taste). Butter will give you a very dense and heavy cookie.