Melt butter Crisco.
Remove from heat.
Add peanut butter and vanilla.
Mix well until peanut butter is melted.
Add confectioners sugar and mix well.
Pour into 8 x 8-inch ungreased baking pan.
Refrigerate until cool.
Melt chocolate chips.
Let cool, then spread on top of fudge.
f a mixer, combine the butter, sugar, and salt and cream
In a medium mixing bowl, combine 1 cup sugar, butter (Crisco), vanilla and salt.
Add milk and remaining sugar alternately, blending until smooth and creamy.
Fills and frosts 2 (8 or 9-inch) layers or 13 x 9-inch cake.
Whip butter, Crisco, peanut butter, brown sugar and white sugar until creamy.
Add eggs and vanilla.
Combine dry ingredients, except oatmeal and add to creamed mixture. Mix well; then add oatmeal, last.
Roll into balls; put about 2 inches apart on cookie sheets. Bake at 350 \u00b0 for 9-11 minutes.
large mixing bowl, cream butter, Crisco, & peanut butter. Add powdered sugar & beat
br>Grease cookie sheets with butter Crisco. Cream 1/2 cup butter Crisco, cream cheese
Mix the peanut butter, butter, crisco and vanilla until well blended.
Add the first cup of powdered sugar and the salt
Continue to add the remaining powdered sugar
Add part or all of the cream to finalize the texture you want.
I immediately put in piping bag and pipe on cooled cupcakes or spread on a cake. You can refrigerate and use later.
Cream the butter, Crisco and sugar together.
Then
tick cooking spray.
Melt butter in a small bowl in
Preheat oven to 300\u00b0.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300\u00b0 for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
Cream sugar, butter or butter Crisco, egg, milk and vanilla. Add baking cocoa, baking powder, baking soda and flour.
After all mixed, cover and chill.
Divide dough into 3rds.
Doing one at a time, roll out thin.
Cut out stars.
Every other tray, I cut out small circle in middle of cookie.
When all cool, I put lemon icing or pink peppermint on one side of cookie.
Place cut out cookie on top.
Looks and tastes good.
Bake at 350\u00b0 for 10 minutes on ungreased pan.
Cream butter, Crisco and sugar.
Add egg and yolk.
Add dry ingredients.
Add flavoring last.
Spread on a 13 x 9-inch cookie sheet.
Beat egg white until frothy.
Brush over dough.
Sprinkle on almonds.
Bake in a 350\u00b0 oven for 12 to 15 minutes or until light brown.
Take out of oven and cut into squares.
Turn off oven and put cookie sheet back in oven; leave overnight.*
Store in tightly sealed container.
Heat oven to 375\u00b0.
Combine peanut butter, Crisco, sugar, milk and vanilla.
Beat on medium speed.
Add egg, then beat.
Combine flour, salt and soda; add to creamed mixture on low speed.
Drop heaping teaspoonful 2 inches apart on ungreased cookie sheet. Flatten with a fork.
Bake at 375\u00b0 for 7 to 8 minutes, until begins to brown.
Cool 2 minutes on cookie sheet.
Makes 3 dozen.
Heat oven to 375\u00b0.
Mix peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg; beat together.
Add everything else on low speed, until blended.
Spoon onto ungreased cookie sheet.
Press with fork.
Bake for 7 to 8 minutes.
Preheat oven to 375\u00b0.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg; beat until blended.
Combine flour, salt and soda and add to creamed mixture at low speed.
Drop by heaping teaspoons 2 inches apart on ungreased cookie sheet.
Flatten slightly with fork tines.
Bake for 7 to 8 minutes, or until set and slightly brown.
Cool and remove from pan.
00b0.
Combine sugar and Crisco in large bowl. Beat at
Cream peanut butter, Crisco and sugars.
Add eggs; blend.
Add dry ingredients; mix well.
Add vanilla; mix again.
Drop by teaspoonful on cookie sheet.
Spank the cookies.
Bake in a 350\u00b0 oven until brown.
In a large bowl, mix the cake mix, peanut butter, Crisco oil, water and the eggs.
Beat with an electric mixer for 3 to 5 minutes.
Drop from a teaspoon on an ungreased cookie sheet. Flatten with a fork that has been dipped in cold water.
Bake at 350\u00b0 for 10 to 12 minutes.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl; beat until well blended.
Add egg; beat until just blended.
Combine flour, salt and baking soda.
Add to creamed mixture at low speed.
Drop by teaspoonful onto ungreased cookie sheet.
Flatten with fork.\tBake at 375\u00b0 for 7 to 8 minutes.
Combine sugar, peanut butter, Crisco, milk and vanilla.
Add egg and beat until blended.
Combine flour, salt and baking soda. Mix flour mixture to peanut butter mixture.
Drop by teaspoons on ungreased cookie sheet.
Flatten slightly and crisscross with tines of fork.
Bake at 375\u00b0 for 7 to 8 minutes.
Makes 3 dozen cookies.