Difference between revisions of "All-American Peanut Butter Cookies"
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* ¼ teaspoon [[salt]] | * ¼ teaspoon [[salt]] | ||
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# Combine butter, peanut butter, sugar vanilla and egg, beating until light and fluffy. Stir together dry ingredients and add to butter mixture, blending thoroughly. | # Combine butter, peanut butter, sugar vanilla and egg, beating until light and fluffy. Stir together dry ingredients and add to butter mixture, blending thoroughly. | ||
# Shape into 1 inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a criss cross pattern. | # Shape into 1 inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a criss cross pattern. | ||
Latest revision as of 16:45, 15 July 2012
Info
Peanut & Pecan Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 48
Ingredients
- ½ cup butter, softened
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, firmly packed
- ½ teaspoon vanilla extract
- 1 egg
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Procedures
- Combine butter, peanut butter, sugar vanilla and egg, beating until light and fluffy. Stir together dry ingredients and add to butter mixture, blending thoroughly.
- Shape into 1 inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a criss cross pattern.
- Bake at 350 °F. for 10 minutes, or until lightly browned.
