an and shape according to recipe directions. Cover dough, let stand
Mix butter, sugar and flavoring.
Blend in flour and salt. Shape dough into roll about 2 inches in diameter.
Roll in pecans. Wrap; chill for about 4 hours.
Cut roll into 1/8-inch slices; bake at 400\u00b0 for about 8 to 10 minutes or until slightly brown.
.
Cream the butter and peanut butter together in a large
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.
ight and fluffy. Add peanut butter, eggs and water; mix well
grees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
lower water, egg, and melted butter. Add the semolina and stir
nd set aside.
Cream butter and sugar. Beat egg yolk
his recipe makes a million cookies, no matter which sugar cookie recipe you
ixing bowl, cream together the butter, brown sugar, flavors, salt and
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
Bake for 6 to 8 minutes in the preheated oven.
n electric mixer, beat peanut butter and butter. Add brown sugar, sugar
Cream peanut butter and margarine, add sugars and
ixer bowl, beat butter, brown sugar and peanut butter until well blended
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon,
Cream together butter and peanut butter.
Add beaten egg and mix well.
Sift together flour, soda, salt and baking powder.
(If using self-rising flour, leave out soda, salt and baking powder.) Add this to first mixture with vanilla.
Chill.
Then form into balls the size of a small walnut.
Place on slightly greased cookie sheet.
Flatten with a fork dipped in flour, making a crisscross on each cookie.
Bake 10 to 12 minutes in moderate oven at 375\u00b0.
These cookies are rich and burn easily, so watch your oven.
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
Heat oven to 375\u00b0F Spray cookie sheet with cooking spray.
In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In medium bowl, stir together frosting ingredients. Frost cookies with frosting.
Pour milk into a medium bowl.
Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
Refrigerate for 3 hours, and top with remaining whipped topping just before serving.