| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
American |
|
42 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 3/4 |
c |
Smooth peanut butter |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Brown sugar |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla |
| 1 1/4 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
|
|
Peanut halves; unsalted |
INSTRUCTIONS
Preheat oven to 350 F.
Blend the butter and peanut butter. Add the sugar and brown sugar and blend
well. Add the egg and vanilla and blend well. Stir together the flour,
baking soda and salt. Add to the peanut butter mixture and blend well. Drop
the dough by teaspoons onto a greased cookie sheet, leaving 1 1/2 inches
between drops. Flatten each cookie with a fork (dipped in flour, if
necessary), pressing it into the cookie in both directions to make
criss-cross pattern. Press two peanut halves into the top of each cookie.
Bake for 15 minutes. The cookies should be slightly browned and just
beginning to get firm to the touch. Allow the cookies to cool on the cookie
sheet for a few minutes and then transfer to wire racks to finish cooling.
Recipe is from _Great American Cookies_ by Lorraine Bodger.
Posted to EAT-L Digest by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Feb
21, 1998
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