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
50 degrees F. Grease 2 cookie sheets.
In a large
br>In large bowl, stir cookie base ingredients until soft dough
Cream together butter, margarine or peanut butter and powdered sugar.
Add other ingredients and mix together well.
Dough should be stiff.
Roll into 1-inch balls and flatten with fork tines on ungreased cookie sheet.
Bake at 325\u00b0 for 20 minutes until lightly brown around the edges only.
o not refrigerate cookie dough.
Fill a cookie press with dough
he outline of a Nutter Butter cookie.(A template appears in the
br>For tart shells, cut cookie dough into six equal pieces
Combiine the wine, vinegar, lemon juice, garlic, and shallots in a medium saucepan. Boil over high heat, reducing the liquid until about 1/4 cup remains. Slowly whisk in the butter, making sure you keep the temperature even, not too hot or too cold. When all the butter has been added and you have a creamy smooth sauce, season with salt and pepper to taste.
Serve immediately. Do not try to hold the sauce longer than 1 hour. Enjoy!
eat. Add the basil and butter and stir constantly for 6
r>Cream: 3/4 cup butter, gradually add
3/4
lace 1 cup peanut butter, sugar and butter in a bowl and
75\u00b0F; have ungreased shiny cookie sheets ready.
In a
luffy.
Beat in peanut butter, egg and milk.
Sift
In a mixing bowl beat butter and 1/2 cup sugar