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.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar
ize madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or
50 degrees F. Grease 2 cookie sheets.
In a large
Heat oven to 350\u00b0. Mix butter, sugar, egg, salt, flavoring and coloring thoroughly. Measure and mix flour into dough mixture. Using 1/4 dough from mixture, force dough through cookie press on ungreased baking sheet in desired shapes. Bake 6 to 9 minutes or until set but not brown. Glaze when cool. Makes about 5 dozen cookies.
icrowave.
Add mint, vanilla, butter extract and food coloring.
br>In large bowl, stir cookie base ingredients until soft dough
Combine first four ingredients with electrical mixer until smooth and creamy.
Gradually beat in flour.
Wrap dough in plastic wrap.
Refrigerate 1 hour or up to 2 days.
During this time the flavor blends and develops turning our buttery flavor. Preheat oven to 350 degrees.
Roll our dough on lightly floured surface to 1/2 inch thickness.
Cut into desired shapes using holiday cookie cutters.
Place on lightly greased cookie sheet.
Sprinkle with decorating sugar (sprinkles).
Bake 1/2 hour to 1 hour.
Makes 3 1/2 dozen.
Preheat oven to 400\u00b0.
Cream butter thoroughly.
Add sugar gradually; continue beating until mixture is light and fluffy. Beat in egg and vanilla.
Sift together dry ingredients. Gradually add to creamed mixture; mix until thoroughly blended. Chill dough for ease in handling.
On lightly floured surface, roll dough to 1/8-inch thickness.
With floured cookie cutters, cut into desired shapes.
Using wide spatula, transfer to cookie sheet.
Sprinkle with granulated sugar.
Bake at 400\u00b0 for 6 to 8 minutes.
Cream butter and sugar; beat until light and fluffy.
Beat in egg and milk.
Add vanilla.
Combine flour to baking powder and salt.
Add to creamed mixture.
Roll out on floured area and cut with favorite cookie cutters.
Decorate with icing when cool. Bake at 350\u00b0 for 12 to 15 minutes.
Cream butter, shortening and sugar.
Add egg, flour and extract.
Blend thoroughly.
Press with cookie press and bake in 350\u00b0 oven for about 10 minutes.
Sift together flour and baking powder.
Cream butter; add sugar.
Mix well.
Add eggs and vanilla; blend well.
Add sifted dry ingredients gradually, mixing well.
Chill thoroughly (at least 4 hours).
Roll out very thin on well floured surface and cut out with flour dusted cookie cutters.
Place on lightly buttered baking sheet.
Bake in preheated 400\u00b0 oven for 6 to 8 minutes until brown around edges.
Cream butter.
Add sugar gradually and continue beating until fluffy.
Beat in egg and vanilla.
Sift together dry ingredients. Gradually add to creamed mixture and mix until thoroughly blended. Shape dough into 2 balls and chill overnight.
Roll and cut into desired shapes.
Bake in a 400\u00b0 oven until lightly browned on greased cookie sheet.
o not refrigerate cookie dough.
Fill a cookie press with dough
he outline of a Nutter Butter cookie.(A template appears in the