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Peanut Butter-caramel Cream Sandwich Cookies

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy 1 Servings

INGREDIENTS

3/4 c Brown sugar
1 c Butter
1 Egg yolk
2 c Flour
1 c Peanut butter
2 T Butter
1 1/4 c Powdered sugar
1/2 t Vanilla
4 t Milk, up to 5
1 dozen sandwich cookies.

INSTRUCTIONS

1997    
In large bowl, beat brown sugar and butter until light and fluffy.  Add
egg yolk; blend well. Stir in flour; mix well. Add peanut butter  and
mix well. Cover with plastic wrap; refrigerate 15 minutes if  necessary
for easier handling. Heat oven to 375 degrees. Shape dough  into 1 inch
balls. Place 2 inches apart on ungreased cookie sheets.  Flatten to 1
1/2 inch circle with fork dipped in flour. Bake at 375  degrees for 11
to 16 minutes or until light golden brown. Immediately  remove from
cookie sheets; cool completely. Frosting: Heat 2  tablespoons butter in
medium saucepan over medium heat until light  golden brown. Remove from
heat. Stir in remaining frosting  ingredients, adding enough milk until
frosting is of desired  consistency. Spread 1 teaspoon of frosting
beteen 2 cooled cookies.  Repeat with remaining frosting and cookies.
Yield 2  Per serving: 6103 Calories; 374g Fat (54% calories from fat);
126g  Protein; 601g Carbohydrate; 897mg Cholesterol; 3872mg Sodium
NOTES : From "Fair's Fare" Del Mar County Fair Prize Winning Recipes  ~
1997 edition, First Place - Family Cookie Jar, Best of Division  Recipe
by: Tracie Doan & Chuck Doan  Posted to KitMailbox Digest  by
ehgf@primenet.com (Ellen) on Sep 17,

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“Understanding God would be easier if we had infinite IQ”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5922
Calories From Fat: 2973
Total Fat: 344.4g
Cholesterol: 730.8mg
Sodium: 1283.7mg
Potassium: 2277.3mg
Carbohydrates: 655g
Fiber: 22.2g
Sugar: 435.6g
Protein: 96.2g


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