00\u00b0F.
Thoroughly cream butter and sugar.
Add egg
Preheat oven to 375 drgees.
cream butter(or shortening).
slowly add the powdered sugar.
once butter and powdered sugar are mixed well, add: vanilla(or almond) extract, beaten egg yolks, and salt.
SLOWLY add flour until dough is pressable.
use cookie press to press cookies on to large baking sheet.
bake for approximately 8 minutes.
let cool and enjoy.
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
Mix butter, sugar, extract, salt, and egg together (I recommend a Kitchen Aid).
Slowly add flour to the wet ingredients.
Add food coloring (if desired)
Load dough into cookie press.
Press cookies onto cookie sheet.
Decorate.
Bake a 400 degrees for 7-10 minutes.
Cookies will not brown when done.
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
Crush 8 of the cookies in resealable plastic bag with
.
Cream the butter and peanut butter together in a large
Cream butter, sugar, egg and vanilla in large bowl.
In a separate bowl, combine flour, cocoa and salt.
Blend into creamed mixture.
Fill cookie press with dough.
Press cookies onto a cool, ungreased cookie sheet (or drop by spoonfuls).
Bake at 350\u00b0 for 5 to 7 minutes or until set.
Remove from cookie sheet.
Cool on a wire rack.
Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9-inch pie plate.
Heat oven 375\u00b0F.
Using electric mixer, cream butter and sugar.
Add egg, peanut butter and vanilla.
Sift together flour, salt and baking soda.
Add to butter mixture, beat till incorporated.
Fold in rice crispies and nuts.
Form dough into 1 1/2 inch balls.
Place on lined baking sheets 2 ins apart.
Gently press cookies down with back of fork.
Bake till golden brown - approx 15 - 18 minutes.
Cool on sheets for 5 minutes , then transfer to wire racks.
Spread each flat side of 18 Ritz crackers with peanut butter; press another cracker on top.
Do all 18.
Place chocolate bark in pan (cut squares to melt faster).
Put over low heat or melt in microwave.
Stir until smooth.
Use tongs and dip crackers in melted chocolate.
Place on sheet of foil.
Makes 18 cookies.
emaining ingredients.
Place peanut butter, chocolate chips, brown sugar and
Mix first 3 ingredients.
Stir in flavorings.
Sift together flour and baking powder and stir in chilled dough.
Put through cookie press.
Bake at 425\u00b0 for 5 to 7 minutes.
Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
ight and fluffy. Add peanut butter, eggs and water; mix well
egrees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Cream butter, sugars, egg, peanut butter and vanilla until smooth.
stir banana, 1/3 cup butter, the cream cheese, vanilla and
his recipe makes a million cookies, no matter which sugar cookie recipe you
ixer bowl, beat butter, brown sugar and peanut butter until well blended