Peanut Butter Sunshine Cookies

  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 dozen
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Ingredients

Crisco® Butter Flavor No-Stick Cooking Spray

1/2 cup Crisco® Butter Flavor All-Vegetable Shortening

or 1/2 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

3/4 cup Jif® Extra Crunchy Peanut Butter

1 cup sugar

1/2 cup Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit

2 large eggs

1 tsp. vanilla extract

2 cups Pillsbury BEST® All Purpose Flour

1 tbsp. baking powder

1/2 tsp. salt

1 cup butterscotch-flavored chips

Directions

  1. HEAT oven to 350 degrees F. Coat baking sheet lightly with no-stick cooking spray.
  2. BEAT shortening, peanut butter and sugar in large bowl of electric mixer at medium speed until well blended. Beat in marmalade, eggs and vanilla.
  3. COMBINE flour, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in butterscotch chips. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheet.
  4. BAKE 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.
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