| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 3/4 |
c |
Creamy peanut butter |
| 1/2 |
c |
Margarine; softened, (1 stick) |
| 1 |
c |
Packed brown sugar |
| 2 |
ts |
Vanilla |
| 1 |
|
Egg |
INSTRUCTIONS
Stir together flour and baking soda. Beat peanut butter, margarine, brown
sugar and vanilla in large bowl on medium speed until creamy. Beat in egg
until light and fluffy. Gradually stir in flour mixture. Divide dough in
half. Wrap and refrigerate at least 2 hours. Heat oven to 375 degrees.
Lightly grease cookie sheet. Roll one half of dough 1/4 inch thick on
well-floured surface. Cut with 4-inch gingerbread cutter. Repeat with
remaining dough. Place 2 inches apart on cookie sheet. Bake 8 to 10 minutes
or until edges are golden brown. Immediately remove from cookie sheet; cool
completely. Decorate with colored frosting, colored sugar and assorted
candies if desired. Makes about 2 dozen cookies.
NOTES : I found these recipes in the Heritage Newpaper, Detroit MI
Nov.19,1997 'Share a Cookie" section.
Recipe by: Fleischmann's Margarine and Gold Metal Flour
Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997
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