BLUE RIBBON PEANUT BUTTER COOKIES
I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.
Provided by 1 Cookin Texan 1954
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Cream butter, peanut butter, both sugars, egg and vanilla.
- Sift together all the dry ingredients; blend into creamed mixture.
- Shape in 1 inch balls; roll in granulated sugar.
- Place 2 inches apart on a ungreased cookie sheet.
- Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
- Bake at 375 degree oven for 10 to 12 minutes.
- Cool slightly; remove from pan.
Nutrition Facts : Calories 852.6, Fat 40.8, SaturatedFat 18.4, Cholesterol 107.5, Sodium 758.7, Carbohydrate 113.2, Fiber 3, Sugar 79.8, Protein 14
NUTTER BUTTER PEANUT BUTTER PIE
This cool creamy peanut butter pie is to die for! The Nutter Butter crust is the base of all this yumminess. If you love chocolate and peanut butter, then you'll love this pie. Being cool and creamy, this will be great spring or summertime dessert.
Provided by Heather M. Baker
Categories Pies
Number Of Ingredients 10
Steps:
- 1. Crust: combine crushed cookies and melted butter. Press crumbs into the bottom and up the sides of a your 9" pie (lightly greased). Bake @ 350 for 10 mins. Set aside and cool while making the filling.
- 2. Filling: Beat together the cream cheese and powdered sugar until well combined. Gradually add peanut butter and vanilla extract; mix well. Fold in the Cool Whip topping until well blended.
- 3. To Assemble: Place a generous puddle of hot fudge topping on the bottom of the cooled pie crust. Next spread the peanut butter filling on top.
- 4. Topping/Garnish: Using a pastry bag and decorating tip of your choice, place Cool Whip in the pastry bag and decorate the entire top of the pie with swirls. Drizzle melted chocolate & peanut butter on top and refrigerate until ready to serve.
- 5. ** You can also sprinkle the top with nuts or chopped Reese's Cups. Whatever your heart or stomach desires!!
BLUE-RIBBON PEANUT BUTTER TORTE
Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into prepared pans (pans will have a shallow fill)., Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency. , For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture., Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
Nutrition Facts :
BETTY'S PEANUT BUTTER JAM DROPS (COOKIES)
Holy cow, these jam cookies are fantastic! The peanut butter flavor mixed with the sweet, tart jam is perfection. After baked, the cookie remains soft in the middle with wonderful lightly crisp edges. We used blackberry and strawberry jam in ours. Yum! We liked them best when they were a little warm.
Provided by Betty Bramanis
Categories Cookies
Time 50m
Number Of Ingredients 9
Steps:
- 1. If you are not refrigerating the dough, preheat the oven to 320F/160C, line baking trays and put aside. If you are refrigerating the dough, leave this step until after you have removed the dough from the fridge.
- 2. In a large mixing bowl, cream the butter, sugars, and vanilla.
- 3. Add the eggs and continue to beat.
- 4. Add the flour and baking powder. Stir until combined.
- 5. Cover the dough and chill for 30 minutes - this is recommended.
- 6. Roll walnut sized pieces of dough and slightly flatten with your fingertips. Using your thumb, create a dip in the middle of the dough and fill with the jam.
- 7. Bake in the preheated oven, on parchment lined baking sheets, for about 12-13 minutes. The edges should be golden.
- 8. Cool completely on the trays.
SNICKERDOODLES - BLUE RIBBON
Make and share this Snickerdoodles - Blue Ribbon recipe from Food.com.
Provided by Chemaine
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275°.
- Place butter in mixing bowl, blend in powdered sugar and vanilla.
- Add the flour, a little at a time and mix well.
- Stir in nuts.
- Mix the sugar & cinnamon on a piece of waxed paper.
- Shape the dough into small balls. Roll cookie balls into the sugar-cinnamon mixture and place on an ungreased cookies sheet, 1 inch apart.
- Bake about 30 minutes.
Nutrition Facts : Calories 53.2, Fat 3.6, SaturatedFat 1.8, Cholesterol 6.8, Sodium 31, Carbohydrate 4.8, Fiber 0.3, Sugar 1.6, Protein 0.7
More about "blue ribbon peanut butter cookies recipes"
VIRAL COUNTY FAIR LEGEND LINDA SKEENS SHARES HER BLUE …
From today.com
1ST PLACE CREATIVE COOKIE AT MINNESOTA STATE FAIR - BLUE …
From blueribbongroup.net
RECIPE FOR BLUE RIBBON CHOCOLATE CHIP COOKIES
From almanac.com
30 BLUE-RIBBON RECIPES FROM FAIRS ACROSS AMERICA
From tasteofhome.com
BLUE RIBBON PEANUT BUTTER COOKIES - BIGOVEN
From bigoven.com
Cuisine Not SetTotal Time 25 minsCategory DessertsCalories 93 per serving
15 MOST PINCHED BLUE RIBBON COOKIE RECIPES - JUST A PINCH
From justapinch.com
AWARD WINNING RECIPES & FOODIE BLOG - BLUE RIBBON GROUP
From blueribbongroup.net
I TRIED ALTON BROWN'S CHEWY PEANUT BUTTER COOKIE RECIPE - KITCHN
From thekitchn.com
RECIPES - PABST BLUE RIBBON
From pabstblueribbon.com
BLUE RIBBON PEANUT BUTTER COOKIES RECIPE - FOOD.COM
From pinterest.com
HOMEMADE COOKIES | MEQUON, WISCONSIN | JULIE'S BLUE RIBBON …
From juliesblueribboncookies.com
BLUE RIBBON OATMEAL - PEANUT BUTTER COOKIES | THRIFTYFUN
From thriftyfun.com
BLUEBERRY COOKIES RECIPE (NATURALLY BLUE!) | THE KITCHN
From thekitchn.com
SECRETS TO MAKE THE BEST PEANUT BUTTER COOKIES | JULIE …
From julieblanner.com
JUMBO PEANUT BUTTER BUTTERFINGER COOKIES - BLUE RIBBON GROUP
From blueribbongroup.net
CHOCOLATE-DIPPED PEANUT BUTTER COOKIES - BLUE RIBBON GROUP
From blueribbongroup.net
PEANUT BUTTER S’MORE NO BAKE COOKIES - BLUE RIBBON GROUP
From blueribbongroup.net
25 BLUE-RIBBON WINNING COUNTY FAIR DESSERTS | TASTE OF …
#30-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #hand-formed-cookies #desserts #easy #beginner-cook #cookies-and-brownies #comfort-food #taste-mood #number-of-servings
You'll also love