OLD FASHION CRISPY PEANUT BUTTER COOKIES
My grandma's recipe for her when she got married in 1926. My Grandma had 12 children, my mom was the youngest, who love cookies so Grandma made these often. This was her recipe that she wrote down on an old piece of papered gave to my mom in 1965. I only change lard to butter, and I used Jiff's Crunchy Peanut Butter, all else is...
Provided by C P
Categories Cookies
Time 35m
Number Of Ingredients 8
Steps:
- 1. OVEN:Preheat oven to 350°F.
- 2. BATTER:In a large mixer bowl add the butter and both the regular and brown sugars.
- 3. BEATING:Beat the butter and sugars together on med/hight speed, until light and creamy, about 3 mins.
- 4. Scarp the sides of the bowl before adding the eggs... making sure there is no remaining sugar on the bottom of bowl.
- 5. Add eggs, one at a time.. .beating well after each addition.
- 6. Add the peanut butter, beating on medium to high speed for 30 seconds, or until well incorporated.
- 7. In a large bowl, sift the flour, baking soda and salt together.
- 8. Slowly, add the flour mixture a little at a time to the creamed mixture.
- 9. Gently blend ingredients only to combine. Do not over mix or cookies will be tough.
- 10. SHAPING THE DOUGH:For cookies, spoon dough by the tablespoon; roll into balls. NOTE: Sometimes I roll cookie dough into sugar before placing on cookie sheet.
- 11. Place cookie balls 2 inches apart on parchment-lined cookie sheets.
- 12. Using a fork, press balls in a crisscross pattern, flattening each cookie to a 1/2-inch thickness.
- 13. AND YES... Sometimes, I tend to get side tracked, and end up putting the peanut butter cookies in the oven BEFORE flattening with a fork!
- 14. BAKING: Place cookies in the preheat oven and bake the cookies until lightly golden, 15-17 minutes... Time varies on oven actual temp.
- 15. Remove the peanut butter cookies the oven. Transferthe peanut butter cookies to a wire rack. Cool cookies completely.
- 16. STORING COOKIES:After cookies have completely cooled, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Place in freezer. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving. Yields: 6 Dozen Cookies!!
CRISP PEANUT BUTTER COOKIES
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.
Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
CRISP PEANUT BUTTER COOKIES
Make and share this Crisp Peanut Butter Cookies recipe from Food.com.
Provided by Natures Cuisine
Categories Dessert
Time 1h15m
Yield 1-2 dozen
Number Of Ingredients 9
Steps:
- Mix shortening, peanut butter, sugar and egg. Sift dry ingredients and stir into mixture.
- Wrap in waxed paper and chill until firm.
- Preheat oven to 375 degrees. Shape into walnut sized balls. Flaten with fork (granulated sugar).
- Bake for 8-10 minutes or until brown.
CRISP AND CHEWY PEANUT BUTTER COOKIES
In the mood for homemade cookies? These crisp, chewy treats are a delicious way to show someone you care. "The original treasured recipe is the only one my grandmother wrote down," says Janet Hall of Clinton, Wisconsin. Freeze any remaining cookies in an airtight container for up to 3 months. Thaw cookies at room temperature before serving.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CRISP PEANUT BUTTER SANDWICH COOKIES
Inspired by two recipes in Maida Heatter's "Book of Great Cookies," these crisp treats are the best peanut butter cookies I've ever tasted.
Provided by Martha Rose Shulman
Categories cookies and bars, dessert
Time 45m
Yield 24 to 28 cookies
Number Of Ingredients 7
Steps:
- Sift together the flour, baking soda and salt.
- Cream the butter and 1/2 cup of peanut butter in a mixer fitted with the paddle attachment. Scrape down the sides of the bowl, add the raw sugar and beat on medium speed for 1 to 2 minutes. Add the egg and beat together. Scrape down the sides of the bowl and gradually add the flour mixture, beating at low speed.
- Place a piece of parchment or wax paper on your work surface and spoon the dough onto the paper in a strip 12 to 14 inches long and about 2 inches thick. Fold the paper over the dough and shape the strip of dough into a log. Wrap in plastic and refrigerate several hours or, preferably, overnight.
- Preheat the oven to 350 degrees Fahrenheit with racks positioned in the middle and lower portions. Line baking sheets with parchment. Remove the log of dough from the refrigerator and cut it in half. Rewrap one half and return to the refrigerator. Cut the remaining half into thin rounds, no thicker than 1/4 inch, and place them on the parchment-lined baking sheets about 1 inch apart, with the rows staggered. Place 1/4 teaspoon of peanut butter in the center of each round. Remove the other half of the dough from the refrigerator and slice in rounds. Place each round on top of a peanut butter-topped round. When all of the rounds are covered, lightly flour your fingertips and seal the cookies by pressing down gently all the way around. It won't matter if the top cracks a little. Your rounds should be about 2 1/2 inches in diameter.
- Bake in the middle of the oven for 15 to 16 minutes, or until the cookies are lightly colored and semi-firm to the touch, switching the baking sheets top to bottom and front to back halfway through. Remove from the heat and allow to cool completely before eating. They won't be crisp until they cool.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 54 milligrams, Sugar 6 grams, TransFat 0 grams
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
CRISPY PEANUT BUTTER COOKIES
Why mess around with other peanut butter cookie recipes when this one is the best? Found in "Best Recipes from the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer. 1979
Provided by KCShell
Categories Dessert
Time 27m
Yield 72 cookies
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, baking soda and salt.
- In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
- Beat in sugars until blended.
- Beat in eggs and vanilla.
- Add flour mixture and beat well.
- If necessary, chill dough.
- Shape into 1 inch balls.
- Roll into sugar.
- Place on ungreased cookie sheet, 2 inches apart.
- Flatten with fork, making criss cross pattern.
- Bake 350*.
- 12 minutes or until lightly browned.
- Peanut Butter Crackles: Follow basic recipe.
- Roll into sugar before placing on cookie sheet.
- Do not flatten.
- Bake 15- 18 minutes.
- Immediately press chocolate candy kiss firmly into top of each cookie.
- Cookie will crack around edges.
Nutrition Facts : Calories 83.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.9, Sodium 104, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.6
NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
- Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
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