Criss Cross Peanut Butter Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.
• Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Sift dry ingredients.
• In large bowl, combine butter and peanut butter. Beat for 30 seconds at medium speed.
• Add sugar and brown sugar; and beat until fluffy.
• Add egg and vanilla; beat well.
• Stir in flour mixture and beat until well blended.
• Refrigerate, covered, at least 1 hour.
• Form dough into 1 inch balls.
• Place on lightly greased cookie sheets. Flatten with fork, dipped in flour, making a criss cross pattern.
• Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
• Cool 1 minute; remove to rack.

Steps:

• Cream together butter, peanut butter, sugar, brown sugar and eggs.
• Sift in dry ingredients and combine well.
• Roll in to balls and place on a cookie sheet.
• Flatten balls with a fork, creating the criss cross pattern.
• Bake 12 minutes.

Steps:

• Thoroughly cream shortening, sugars, eggs, and vanilla.
• Stir in peanut butter.
• Sift dry ingredients. (I usually do not sift them together.).
• Stir into cream mixture.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Press with back of fork dipped in flour to make crisscrosses.
• Bake in 350 degree oven about 10 minutes.

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
• Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.