In large bowl, cream shortening, butter and peanut butter, add eggs. In another bowl mix dry ingredients. Add this gradually to moist mixture and mix well. Pinch and form golf ball size balls rolled in hands. I like to use a #32 disher, which yields 1 oz balls. You can go with a #16 disher, but you'll have to flatten the cookies slightly before baking.

Bake 1 oz cookies at 375*F for 12 minutes just until golden, longer for crispier lard peanut butter cookies.

Bake 2 oz cookies at 375*F for 14-15 minutes just until golden, longer for crispier lard peanut butter cookies.