Classic Peanut Butter Cookies King Arthur Flour Food

CLASSIC PEANUT BUTTER COOKIES - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
• Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
• Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. Add enough water to make a cohesive dough.
• Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
• Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
• Bake the cookies for 12 to 14 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.

KING ARTHUR HOLIDAY BUTTER COOKIES AND ICING THAT HARDENS

Steps:

• COOKIES:.
• Beat together sugar, butter, egg youlk, salt and flavor.
• Stir in flour to make a chohesive dough, adding a couple teaspoons of water if necessary.
• Divide dough in half, shape each in a flattened disk and wrap in plastic.
• Refrigerate for 2 hours or overnight.
• Let dough soften for about 20 to 30 minutes before rolling.
• Roll dough 1/8 inch to 3/16 inch thick.
• Cut shapes with a cutter.
• Place cookies on ungreased or parchment lined baking sheets and bake in preheated 350 oven for 12 to 14 minutes, until set and barely browned around edges.
• Remove from oven, cool on the pan.
• Repeat with remaining pice of dough.
• ICING:.
• Combine sugar, corn syrup and milk to make a soft spreadable icing.
• Tint icing with food color as desired.
• Spread icing on cookies.
• Sprinkle with colored sugar or other decorations.
• Allow icing to harden before storing cookies.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°.
• Combine Peanut butter and butter for 30 seconds. Add sugar, brown sugar, baking powder, baking soda and salt.
• Beat until light and fluffy, about 3 minutes.
• Beat in eggs and vanilla until well combined. Blend in flour.
• Drop dough by rounded teaspoons 1-inch apart onto an ungreased cookie sheet.
• Bake in preheated oven for 9-11 minutes or until tops are lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
• To Store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

CLASSIC PEANUT BUTTER COOKIES WITH QUINOA FLOUR

Steps:

• Mix butter, peanut butter and sugars. Beat in eggs.
• In a separate bow sift flour, baking powder, baking soda, and salt together.
• Stir flour mixture into peanut butter mixture. Refrigerate for 1 hour.
• Preheat oven to 375°F.
• Roll into 1 inch balls, flatten, and place on greased baking sheet. Bake for 10 minutes or until cookies begin to brown. Do not over-bake.