HONEY-PEANUT BUTTER COOKIES
When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER AND HONEY COOKIES
You'll want to keep this peanut butter and honey cookies away from the bears and all for yourself!
Provided by Recipe Revival
Categories Peanut Butter Cookies
Time 3h45m
Yield 78
Number Of Ingredients 10
Steps:
- Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
- Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
- Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 6.2 g, Cholesterol 2.4 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 36.4 mg, Sugar 3.3 g
PEANUT BUTTER COOKIES
Such an easy thing to make. These are so good with a big glass of milk or a steamy mug of hot cocoa. I have even added chocolate chips and crunched up peanuts. The dough can be also used to make Thumbprints.
Provided by VickyJ
Categories Dessert
Time 30m
Yield 18-24 cookies, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- In a mixing bowl, cream butter until smooth and soft, then add each ingredient in the order listed, mixing about 15 seconds after each addition. (either by hand or mixer). It is important to do all the mixing to make the cookie light and crisp. The final dough will be fairly soft.
- Grease cookie sheet.
- Drop the dough by teaspoon on the cookie sheet. These cookies do not spread, so you can place them about 1-inch apart.
- Flatten by making an "x" on the top with the tines of a fork. Dip the fork in a small bowl of flour between each pressing. If the fork sticks too much, put the dough in the refrigerator for five or ten minutes. Hot cookie sheets can make the dough too soft. While one batch is baking, you can lay out and flatten the next batch on sheets.
- Bake for about 10 minutes, until the bottoms are just browned. Lift one cookie with a spatula to check. The tops of the cookies will be light in color.
- Cookie Varations:.
- Sandwich two cookies together with:.
- •fruit-sweetened strawberry jam, or any flavor you like.
- •or honey (creamy raw honey is particularly good and healthful).
- •or smooth peanut butter, mixed with a little honey, if you would like.
- Peanut Butter Thumbprints:.
- •Instead of flattening the cookies with a fork, make a "thumbprint" depression with your thumb to form a crater. Dip your thumb in flour between each pressing if it sticks. Before baking, fill each cookie with fruit-sweetened strawberry fruit spread, or any flavor you like.
Nutrition Facts : Calories 133.8, Fat 8.3, SaturatedFat 2.9, Cholesterol 17.1, Sodium 150.9, Carbohydrate 12.6, Fiber 0.8, Sugar 6.8, Protein 3.7
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