| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
38 |
Servings |
INGREDIENTS
| 2 |
|
Sticks margarine; softened |
| 1 |
c |
Light brown sugar |
| 1 |
c |
Granulated sugar |
| 2 |
lg |
Eggs; well beaten |
| 1 |
c |
Peanut butter |
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))
Preheat oven to 375-degrees. Beat margarine until creamy. Add the 2
sugars, and beat until blended. Add the eggs, and beat until smooth and
light; then add the peanut butter, and mix well. Combine the flour, baking
soda and salt. Add to the peanut butter mixture, and beat well. Roll dough
into small balls, and place on ungreased cookie sheets. Press each cookie
with the back of a fork (in a criss-cross design) dipped in flour, if it
sticks to dough Bake 8 to 10 minutes, or until edges are SLIGHTLY brown.
Remove from sheet to firm up a bit, before storing. (Makes about 38 large
cookies)
Note: These cookies freeze wonderfully...and are GOOD right out of the
freezer. *:]
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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