Recipe: Peanut Butter Clouds, Seventeen Cookbook, 1964

PEANUT BUTTER CLOUDS

2 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup confectioners' sugar
1 cup shortening
1 cup peanut butter
2 eggs, lightly beaten
1 teaspoon vanilla

Sift flour, baking soda and salt together; set aside.

Place both sugars, shortening and peanut butter in mixing bowl. With electric mixer or wooden spoon, beat until creamy and well combined. Beat in the eggs and vanilla. Gradually add the flour mixture, beating after each addition. (The batter will be very stiff.)

Drop by teaspoonfuls onto a greased cookie sheet. Flatten each cookie with a floured fork.

Bake at 350 degrees F. (moderate) fifteen to twenty minutes.

Makes about six dozen
Source: The Seventeen Cookbook, 1964