| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Creamy peanut butter |
| 1 |
c |
White sugar |
| 1 |
c |
Packed brown sugar |
| 1 |
ts |
Vanilla extract |
| 3 |
|
Eggs |
| 4 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Creamy peanut butter |
| 3 |
c |
Confectioners' sugar |
| 1 |
ts |
Vanilla extract |
| 5 |
tb |
Milk; (up to 6) |
INSTRUCTIONS
FILLING
Donna's Bed and Breakfast, Berlin, Ohio
I serve these cookies at our bed and breakfast to guests when they arrive
or as an evening snack. I receive many requests for this recipe and on
several occasions when previous guests have called to make reservations,
they wanted to make sure we would be serving these peanut butter cookies.
In a mixing bowl, cream butter, peanut butter and sugars. Add vanilla. Add
eggs one at a time beating well after each addition. Mix flour, baking soda
and salt in a separate bowl. Add to mixture in mixing bowl. Shape into 1
inch balls and place 2 inches apart on ungreased baking sheets. Flatten
with tins of a fork. Bake at 375 degrees for 5-6 minutes (important so that
you don't over bake!!). Remove from oven and leave on cookie sheet for 2-3
minutes to allow the cookies to continue absorbing the heat from the cookie
sheet. They should be slightly brown on the bottom. Cool on wire racks. In
a mixing bowl combine and mix the filling ingredients until smooth. Spread
on half of the cookies and top each with another cookie. Yield 5 dozen.
Posted to recipelu-digest Volume 01 Number 486 by Kara9718
<Kara9718@aol.com> on Jan 10, 1998
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