Peanut Shaped Cookies Recipes

Steps:

• In a large bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Refrigerate for 1 hour., Roll dough into 1-in. balls; roll in sugar. Shape into logs. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Pinch center to form peanut shape. Bake at 375° for 7-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
• In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
• Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

Steps:

• Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
• With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
• For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.

Steps:

• In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter & peanut butter until light & fluffy.
• Beat in egg & vanilla until well mixed.
• Reduce mixer speed to low; gradually beat in flour, baking powder & salt.
• Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round & squaring off bottom.
• Wrap & refrigerate dough several hours or until firm enough to slice.
• Heat oven to 350*f.
• Lightly grease 2 baking sheets.
• With sharp knife, cut dough crosswise into 1/4- inch thick slices.
• Place slices, 1 inch apart, on greased baking sheet.
• If necessary, reshape cookie slices to resemble a slice of bread.
• Bake cookies 8-10 minutes ot until just golden brown at edges.
• Cool cookies 2 minutes on baking sheet, than transfer to wire rack & cool completely When cookies are cool, turn half side down on work surface.
• Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.
• Gently press cookies together to spread jelly evenly.
• Store in airtight container.