Moms Peanut Butter Cookies Food

MOM'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F
• In a large mixing bowl, combine sugars, margarine, shortening, peanut butter, and egg. Beat till creamy.
• Stir in the remaining ingredients.
• Once thoroughly mixed, roll into 1 1/2" balls. Roll balls in a bowl of sugar, coating on all sides. Place on a cookie sheet.
• Bake 9-10 minutes until golden brown.
• Remove from oven and press a Hershey's Kiss into the center of each cookie while still warm.

MOM'S PEANUT BUTTER COOKIES

Steps:

• Stir together flour, soda, & salt.
• In a mixer bowl beat butter for 30 sec.
• Add peanut butter & sugars; beat till fluffy.
• Add egg & vanilla; beat well.
• Add dry ingredients to beatin mixer; beat till well blended.
• Shape dough into 1-inch balls & roll in granulated sugar if desired.
• Place 2 inches apart on ungreased cookie sheet; criscross with fork tines.
• Bake in a 375F oven for approximately 10 minute.
• Cool 1 minute before removing to a wire rack.

MOM'S PEANUT BUTTER COOKIES

Steps:

• Mix in order.
• Make in to balls, flatten with fork coated in sugar.
• Bake at 400 degrees 10-12 minutes.

MOMS PEANUT BUTTER COOKIES

Steps:

• In a large bowl, thoroughly mix the first 5 ingredients with a beater. Set aside. In another large bowl mix the remaining dry ingredients. Slowly add dry mixture to wet mixture and stir until mixed in well. Chill dough for atleast 1/2 hour. Roll into balls the size of large walnuts and place 3 inches a part on a lightly greased cookie sheet. Press with the tines of fork dipped in flour in a criss cross pattern on the balls. Bake for 10 to 12 minutes. Bake at 350 degrees until only set but not hard.

MOM-MOM FRITCH'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.
• Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.
• Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.

MOM'S PEANUT BUTTER CRUNCH COOKIES

Steps:

• Oven@ 350 Crush cereal into shreds.
• Set aside.
• Mix flour, soda and salt; set aside.
• Mix rest of ingredients.
• Beat until light and fluffy.
• Fold in dry ingredients; mix well.
• Drop by tablespoons full onto ungreased cookie sheat.
• Criss-cross flatten with a fork.
• Bake for 14 minutes.

MOM'S PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
• Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
• Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.