Instructions for peanut butter cookies:

• First, whisk flour, baking powder, soda and salt in a bowl. 
  5 cups flour, 2 teaspoon baking powder, 2 teaspoon baking soda, 1 teaspoon salt
• Next, blend shortening, butter, peanut butter and sugars with an electric mixer until smooth. 
  1 cup shortening, 1 cup butter, 2 cups peanut butter, 2 cup sugar, 2 cup brown sugar
• Now it is time to add in 1 egg at a time, mixing until just incorporated. 
  4 eggs
• Add flour mixture about a cup or so at a time, mixing in between, to ensure that the flour does not jump out onto the counter
• Scrape down sides and mix till smooth, but do not over mix.
• Scrape cookie dough into an air tight container, and put into the fridge.
• Chill dough for at least 2 hours or overnight. Overnight is best.
• Pre-heat oven to 375 degrees F. Scoop balls onto an un-greased cookie sheet about 3 inches apart, using a small ice cream scoop. Using a fork, smash on direction, then again to form a criss cross design.
• Using a fork, smash on direction, then again to form a criss cross design.
• Bake for 10-12 minutes, turning baking sheets half way through. Allow to cool on pan for a few minutes, then using a spatula remove to a rack to cool.