ull size makes a better cookie.
Preheat oven according to
rocessor.
Mix together peanut butter, applesauce, and honey or agave
Prepare cookie mix according to package directions.
Roll the dough into 1 inch balls.
Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
Bake at 350\u00b0 for 11 - 13 minutes or till set.
Immediately place a peanut butter cup in each cup; press down gently.
Cool for 10 minutes. Carefully remove from pans.
Yield 3 dozen.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Press purchased or homemade cookie dough on a pizza pan.
Bake at 350\u00b0 until done.
When cool, spread cream cheese, sugar, vanilla mixture over the top.
Layer sliced apples over this and top with caramel topping drizzled lightly over the apples.
Beat the butter, sugar, salt and vanilla together
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar
75\u00b0F; have ungreased shiny cookie sheets ready.
In a
50 degrees F. Grease 2 cookie sheets.
In a large
Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal \"peanut butter cookie\" fashion!
Bake at 350\u00b0 oven for 11-13 minutes.
br>In large bowl, stir cookie base ingredients until soft dough
Mix together Crisco, brown sugar, peanut butter, salt and egg. Add dry ingredients to creamed mixture.
Mix well.
Roll into 1-inch balls.
Place 2 inches apart on ungreased cookie sheet. Flatten by pressing crisscross with fork.
Bake at 375\u00b0 for 8 to 10 minutes.
When cookies are removed from oven, immediately press a candy kiss into the center of each cookie.
Best when eaten warm.
o not refrigerate cookie dough.
Fill a cookie press with dough
he outline of a Nutter Butter cookie.(A template appears in the
In a large mixing bowl, beat together butter and sugar. Add in egg and beat well. Beat in orange juice and vanilla.
Combine flour and baking powder and gradually beat inches.
Chill dough for about 1 hour.
After dough has chilled, preheat oven to 400.
Roll dough on to lightly floured surface to about 1/8-1/4\" thick. Cut into desired shapes with cookie cutters. Sprinkle w/ colored sugars, if desired.
Bake at 400 for 6-9 minutes (depending on cookie size) or until edges just slightly golden.
Cream sugar and butter; add next 4 ingredients.
After measuring flour, sift together with remaining dry ingredients; mix well.
Roll into balls the size of walnuts.
Dough will be soft. Roll balls in sugar.
Then flatten with palm of hand and mark with a fork or decorative cookie marker.
Bake at 350\u00b0 for 10 to 12 minutes.
Makes 5 dozen.
Cream eggs and sugar.
Stir in cinnamon and cloves.
Combine pecans, dates, raisins and flour; add to sugar mixture.
Beat well.
Gradually beat in butter.
Mix soda in water and add to dough.
Mix thoroughly.
This dough must be stiff.
Drop by teaspoon onto greased cookie sheet and bake at 275\u00b0 for 20 minutes.
Yields 20 dozen small cookies.
eat. Add the basil and butter and stir constantly for 6
r>Cream: 3/4 cup butter, gradually add
3/4