Cream sugars and shortening; add sifted flour with baking soda.
Add vanilla, eggs, cereals and salted peanuts.
Make into balls the size of a walnut.
Bake 8 to 10 minutes at 350\u00b0.
Cream the shortening and sugars together.
Add eggs and then other ingredients, stirring in salted peanuts last.
Drop by spoon onto lightly greased cookie sheet and bake at 350\u00b0 for approximately 10 minutes or until lightly browned and appear crisp.
Remove to brown paper to cool.
egrees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
nd salt.
For Salted Peanut Cookies: Substitute 2 cups salted peanuts for the
owl as necessary. Beat in peanut butter until fully incorporated, then
Cream peanut butter and margarine, add sugars
Cream butter, sugar and peanut butter thoroughly.
Add egg and beat well.
Sift together flour, soda and baking powder.
Fold into the creamed mixture.
Add cornflakes, oatmeal and salted peanuts.
Cream butter, shortening and peanut butter.
Add sugar gradually.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend in mixture.
Stir in chocolate morsels and peanuts.
Drop from teaspoon on greased cookie sheet.
Bake at 325\u00b0 for 10 to 15 minutes.
Don't overcook.
Makes about 12 dozen.
inutes.
Add walnut and peanut into the mixing bowl. Gently
00b0F.
Cream together butter, peanut butter and both sugars with
nd sugars together.
Add peanut butter, honey, eggs and vanilla
nd vanilla. Whisk in the peanut butter until combined.
Add
ools.
MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large
n egg. Add vanilla and peanut butter and beat well. Add
Cream shortening, butter and peanut butter together.
Add sugar and eggs, beating thoroughly.
Add flour and soda (sifted together).
Drop by spoonfuls on cookie sheet.
Bake 15 minutes in slow oven at 350\u00b0.
ith parchment paper.
Mix peanut butter, maple syrup, flaxseed meal
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, peanut butter and vanilla. Mix in sugar and egg until well blended. Combine the flour, cocoa and baking soda; Stir into the peanut butter mixture. Add the cut-up chocolate and peanuts. Stir well.
Wet hands with cold water and roll teaspoon sized amounts of dough into balls. Flatten balls slightly and place 2 inches apart on cookie sheets.
Bake for 12 minutes. Transfer to wire racks to cool.
Cookies: Combine flour, baking powder, baking soda; set aside.
Cream butter and sugar. Add egg and beat well.
Add all dry ingredients, blending after each addition.
Drop by rounded teaspoon on ungreased cookie sheet.
Bake at 350\u00b0F for 12-15 minutes.
Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).
Preheat oven to 375\u00b0.
Mix shortening, brown sugar, eggs and vanilla.
Measure flour by dipping method or by sifting.
Blend together flour, soda and salt; stir in.
Mix in peanuts.
Drop rounded teaspoonfuls of dough about 2-inches apart on lightly greased sheet.
Flatten with tumbler dipped in sugar.
Bake 8 to 10 minutes.
Makes 6 dozen (2-inch) cookies.
Mix butter, sugar, eggs and vanilla thoroughly.
Blend rest of ingredients.
Drop by rounded teaspoonfuls, about 2 inches apart, on lightly greased sheet.
Flatten with bottom of glass dipped in sugar.
Bake 8 to 10 minutes at 375\u00b0.