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
PEANUT BISCUITS
My sister-in-law was bemoaning the fact that "You can't buy Peanut Biscuits anymore" - I'd never even heard of them - but her birthday was coming up so I searched high and low to find some recipes. I found lots and did various test bakes to find the perfect one.........and here it is! The preparation time is dependant on your ingredients really; the only 'blanched peanuts' I can get are whole, so I have to break them up by hand - I tried a mortar and pestle but they bounced everywhere; so I tried putting them in a bag and bashed it with my rolling pin - the bag split and the nuts bounced everywhere again! I now sit down and break them up by hand. Good excuse for a long sit down I say ;o) Oh I can make it last for AGES (giggle) (I've shortened this time now... by pressing the nuts against the blade a knife; allowing the separated bottom ends to drop into a bowl; then using the point of the blade to twist the jointed top end of the nut apart.) I have made these SO many times now that I can offer a few more ideas to make it even easier - once the sugar and butter are combined, add the egg and THEN "beat well together until thick and pale" - if you stir in the peanuts BEFORE you addd the flour it all combines much more easily and doesn't make any difference to the finished product! I don't buy biscuits anymore - all I ever have in is - these biscuits and "Chewy English Flapjack" (Recipe #1472863)
Provided by franja
Categories Lunch/Snacks
Time 32m
Yield 50 biscuits
Number Of Ingredients 5
Steps:
- Cream butter and sugar until thick and pale.
- Stir in egg, then sifted flour a little at a time, then nuts. *see intro*.
- Stir to combine.
- Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten.
- Cook 350F/180C for 20 minutes until golden brown.
- (I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).
PEANUT COOKIES
I use my grandmother's recipe to make these crisp peanutty cookies, which are a hearty between-meal snack...especially when you're traveling. They are my husband's all-time favorites.-Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool.
Nutrition Facts :
COCONUT-PEANUT COOKIES: GALLETAS MARIA (COSTA RICA)
Versions of these cookies - named for a Grand Duchess of Russia after her wedding - are popular all over the world, but especially so throughout Spain as well as South and Central America. Packaged versions tend to be more biscuit-like; ours is nutty and textured: easy, kid-friendly, delicious and perfect for the holidays or any other time.
Provided by Food Network Kitchen
Categories dessert
Time 1h2m
Yield about 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut, oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about 30 minutes. Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes. Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool. Serve. Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
PLAIN PEANUT BISCUITS (COOKIES)
This comes from my very old hand written cookbook. Another good 'tin filler':) This recipe does not contain cocoa that is one reason they are called 'plain' :)
Provided by Jen T
Categories Dessert
Time 20m
Yield 24 biscuits
Number Of Ingredients 6
Steps:
- Melt together the butter, golden syrup and sugar.
- Put other ingredients into a bowl and pour over melted mixture.
- Mix well.
- Put teaspoonful onto a cold ungreased tray and press down lightly with a fork.
- Bake at 300'F for 15 minutes.
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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