Cream shortening, sugars, vanilla, 1st water, and peanut butter until smooth.
Blend together flours (CP100-S and BLUE100), baking soda and salt, then add to the creamed ingredients.
Add 2nd water, mix until cohesive dough.
Sale 18 grams +/- 1 gram with cookie scoop and place on a cookie sheet.
Use a fork to flatten each cookie to about 1/2" in thickness, making a cross-hatch design.
Bake at 340 degrees F for 11-13 minutes, until browing at edges.