Sift flour, soda and salt together.
Cream shortening and peanut butter; gradually add sugars, creaming well.
Add egg, milk and vanilla; beat well.
Combine with dry ingredients, mixing thoroughly.
Shape by rounded teaspoonfuls into balls and roll in granulated sugar.
Bake on ungreased cookie sheet at 375\u00b0 for 8 minutes.
Remove from oven and place chocolate kiss on top of each cookie, pressing down so cookie cracks around edges.
Return to oven for 2 to 5 minutes.
Makes 4 dozen cookies.
br>Beat the shortening and peanut butter in a large bowl with
190 degrees C).
Beat peanut butter and shortening together in a
Cream sugars, butter and peanut butter together.
Beat in eggs, milk and vanilla.
Mix dry ingredients.
Add to above mixture.
Shape into balls and roll into additional sugar.
Bake at 370\u00b0 on ungreased cookie sheet 10 to 12 minutes.
Press Kisses into cookies as soon as they come out of oven.
Sift flour with salt and soda. Cream butter, peanut butter, brown sugar and 1/2 cup granulated sugar. Add egg and vanilla. Add flour mixture and beat well. Put remaining sugar on waxed paper. Shape dough in balls. Roll in sugar. Bake 10 minutes. Remove from oven; press chocolate pieces in centers. Bake 2 to 4 minutes longer.
Cream butter and peanut butter. Gradually beat in 1/2 cup sugar and brown sugar. Add egg, milk and vanilla and mix well.
Sift dry ingredients and gradually blend into creamed mixture.
Shape into small 1 inch balls.
Roll in 1/3 cup sugar and place on ungreased cookie sheet. Do not press down.
Bake in 375 degree oven for 8-10 minutes.
Top with a chocolate kiss immediately. Press down until cookie cracks around the edges.
Sift together flour and baking soda.
Cream together peanut butter and butter.
Add remaining ingredients.
Gradually add dry ingredients to creamed mixture; beat well.
Shape dough into 1-inch balls.
Roll in colored sugar and place on ungreased cookie sheet.
Bake at 375\u00b0 for 8 minutes.
Take out and place Hershey Kisses in middle, pressing down.
Return to oven for 2 to 5 minutes more.
set aside.
Combine the butter, peanut butter, and brown sugar in a
Cream shortening and peanut butter.
Add sugars and cream together.
Add milk, eggs and vanilla; beat well.
Combine flour, soda and salt.
Roll in balls, then roll in sugar.
Bake on ungreased cookie sheet 10 to 12 minutes at 375\u00b0.
While hot, place Kiss on top.
Cream shortening, peanut butter, egg, milk and vanilla.
Add flour, soda and salt.
Mix together.
Roll in 1-inch balls.
Roll balls in sugar.
Bake at 375\u00b0 for 10 to 12 minutes.
Put Hershey's Kisses in center as soon as baking finished.
Put in fridge to harden up a little.
Makes 1 1/2 dozen.
Mix Crisco, peanut butter, white and brown sugars.
Add egg, flour, salt, soda, milk and vanilla.
Make into balls and place on\tcookie\tsheet.\tBake
at 375\u00b0 for 10 to 12 minutes. Let
brown slightly.\tRemove from oven and put a star or kiss in center while hot.\tPress down.
Makes 48 to 50 cookies.
Cream the shortening and peanut butter.
Add 1/2 cup of sugar and brown sugar; beat until fluffy.
Beat in egg, vanilla and milk until blended.
Gradually add flour, salt and baking soda.
Shape in balls and roll in remaining 1/4 cup sugar.
Bake at 375\u00b0 for 10 to 12 minutes on ungreased cookie sheet.
Remove from oven and immediately press Kiss in each cookie so it cracks around the edges.
>Stir together cookie crumbs, butter, and sugar in a
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
n medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar
d sifted flour mixture to butter mixture alternately with buttermilk,
oil well with shortening or butter.
In a medium bowl
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
ntil smooth.
Add in peanut butter and milk. Combine.
Fold
In a large (4 cup/1 L) measuring cup, stir peanut butter with honey, cayenne and salt. Stir in cocoa powder until smooth.
Very gradually whisk in milk, until mixture is smooth and milk is completely combined.
Sprinkle base of popsicle molds with peanuts. Pour peanut butter mixture into molds and insert popsicle sticks. Freeze until firm, about 6 hours.
Additional recipes can be found at www.peanutbureau.ca.