Mix together the shortening, peanut butter, sugar and brown sugar.
Add eggs and mix well.
Add dry ingredients and mix well. Drop by spoonfuls onto a greased baking sheet.
Dip a fork in flour and press into the top of the cookie to squash them down and make the traditional mark of peanut butter cookies, pressing first one way and then the other.
Bake 325\u00b0 for 15 minutes.
Preheat oven to 375\u00b0.
In mixing bowl, combine peanut butter, shortening, granulated sugar, brown sugar, eggs and vanilla extract.
Beat with electric mixer on medium until smooth and creamy.
Combine flour and salt; add to creamed mixture, mixing well.
Drop by 1 1/2 teaspoons on lightly greased baking sheet. Flatten in a crisscross pattern with a fork dipped in sugar.
This is the trademark of peanut butter cookies, you know.
Bake cookies 8 to 10 minutes, until golden.
hour.
2. SHAPE cookies Adjust oven racks to upper
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
>Measure out 1 cup of the pulverized Rice Krispies
he vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth
Put a small scoop of ice cream in the center of six of the peanut butter cookies.
Top each with one of the remaining six cookies.
Press gently, but firmly, together.
Press chopped nuts onto edges of cookie sandwiches.
Wrap in foil.
Freeze several hours before serving.
Stir butter, eggs, peanut butter, flour and add a dab of salt. Get out a pan and a spoon.
You take the spoon and dip the spoon in the bowl.
Fill the spoon with the peanut butter cookies and put it on the pan.
Fill the pan with peanut butter cookies and poot them in the oven at 200 degrees for 40 minutes.
Take them out to cool. Enjoy!
mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1
large bowl stir together peanut butter with sugar, egg and vanilla
small bowl.
Cream butter and sugar until light and
owl, cream 1 stick of butter, 1/2 cup peanut butter, 1/2 cup
In a large bowl, cream butter, white sugar, and brown sugar
Spread peanut butter on cracker and top with another cracker. Make about two rolls of peanut butter and crackers.
Melt almond bark in microwave according to package instructions.
Dip crackers using tongs into almond bark.
Place cookies on wax paper to dry.
Bring sugar and syrup to boil.\tAdd complete jar of peanut butter and mix until peanut butter is melted.
Pour immediately over the 6 cups of corn flakes and mix well.
Drop by spoonfuls onto wax paper.
Cool and enjoy.
Makes 2 to 3 dozen, depending on size of cookies.
In mixer bowl, cream butter, peanut butter, granulated sugar and brown sugar
Slice cookie dough in 1-inch slices.
Cut each slice in quarters.
Grease miniature muffin cups with melted butter.
Lay one piece of dough into each miniature muffin cup.
Bake at 350\u00b0 for 8 minutes.
While cookies are hot and puffed, gently push a peanut butter cup onto each cookie.
Cool; remove from muffin cups. Keep refrigerated.
In a large bowl, cream butter, white sugar and brown sugar
alt.
Beat together the butter, peanut butter, and sugar until light and
Make a sandwich cookie out of peanut butter and the Ritz cracker.
Grate a block of almond bark into the top of a double boiler; melt on medium heat.
When almond bark has melted, dip a cookie in with a fork.
Bring cookie out, supported on the tongs of the fork.
Gently tap fork on the edge of the pan to remove excess almond bark.
Scrape bottom of fork tongs with another fork.
Place cookie on wax paper to dry; tap fork on top of cookie to make a pretty design.