| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies, Tried, Peanut butt |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Peannut butter; (smooth or crunchy) |
| 1/4 |
c |
Shortening |
| 1/4 |
|
Butter; softened |
| 1 |
|
Egg |
| 1 1/4 |
c |
All purpose flour |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Whole or crush peanuts; (optional) |
INSTRUCTIONS
1.In a large bowl, mix together sugars, peanut butter, shortening, butter
and egg. Stir well.
2.Mix together flour, baking soda, baking powder and slat, and slowly mix
into peanut butter mixture.
3.Cover and refrigerate for at least 3 hours
4.Shape dough into 1 1/4 inch balls and place about 3 inches apart on an
ugreased cookies sheet. Flatten in a criss cross pattern with a fork dipped
in flour.
5.Bake about 9 minutes, until just light brown. 6.Remove from oven, let
cool two minutes and remove from cookie sheet.
Notes: When baking cookies, place the cookie sheet with the cookies on the
centre rack in your oven, and a second cookie sheet on the rack below. This
makes for nice chewy cookies... Preheat oven to 375º Yield: 85 cookies
approx.
Posted to MC-Recipe Digest by RecipeLu <recipelu@geocities.com> on Feb 14,
1998
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