Preheat oven to 375°F.

In a mixing bowl, cream shortening, peanut butter, granulated sugar and brown sugar with a hand mixer until light and fluffy.

Add the eggs, one at a time, and beat well after each addition.

Combine the flour, baking soda and salt together, then add to the creamed mixture in batches, mixing well between each addition.

Roll into 1½ inch balls and place on a parchment lined baking sheet, then gently press down with two fingers.

Finally, using a fork press a crisscross pattern onto each cookie.

Bake 10 to 15 minutes.

Gently move cookies to a wire rack for cooling.