| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
French |
Cookies, Desserts |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Peanut butter |
| 1/2 |
c |
Confectioners' sugar; sifted |
| 2 |
c |
Pillsbury's Best All Purpose Flour*, sifted |
| 1/3 |
c |
Cocoa |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg; unbeaten |
| 1 |
ts |
French's Vanilla |
INSTRUCTIONS
BAKE at 325 degrees for 13 to 15 minutes. MAKES 6 dozen cookies Combine
peanut butter and confectioners' sugar. Chill. Prepare dough. Sift together
the flour, cocoa, and salt. Cream butter and gradually add the sugar,
creaming well. Add egg and vanilla. Beat well. Blend in the dry
ingredients; mix thoroughly. Shape into balls, using a half teaspoonful for
each. Flatten each ball and place 1/4 teaspoonful of peanut butter mixture
in center. Shape dough around filling, pressing to seal. Pinch ends and
centers of cookies to form "peanuts". Place on ungreased baking sheets.
Bake in slow oven (325 degrees) 13 to 15 minutes. If desired, roll warm
cookies in confectioners' or granulated sugar. *For use with Pillsbury's
Best Self-Rising Flour, omit salt.
NOTES : "Senior Winner in Pillsbury's 10th Grand National Recipe and Baking
Contest by Mrs. R.W. Fantz, Seattle, Washington. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #848 by NGavlak@aol.com on Oct 15, 1997
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