Place the granulated sugar and brown sugar into the bowl of stand mixer. Using the flat paddle attachment, light mix the sugars together to remove any lumps.
Add the vegetable shortening and peanut butter. Beat on medium speed until the mixture is light and smooth.
Add the eggs and vanilla extract, and beat for about a minute until they are thoroughly combined.
Sift the flour, baking soda, and salt into the bowl.
Beat on low speed until everything is well incorporated.
Line a baking tray with non-stick baking paper.
Using a small ice-cream scoop with about 1 tablespoon capacity, dollop small balls of dough onto the lined baking tray, about 2-3 inches apart. Use the back of a fork to gently flatten the dough.
Bake the cookies for 18-20 minutes, or until they are lightly golden and the edges feel somewhat firm. Leave the cookies on the baking tray for about 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
Serve as they are, or with a dollop of raspberry jam.
The cookies are best eaten on the same day they are baked, but they keep well in an airtight container or on a cake stand with a glass cover.