Moms Peanut Butter Criss Cross Cookies Food

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.

CRISSCROSS PEANUT BUTTER COOKIES

Steps:

• Sift dry ingredients.
• In large bowl, combine butter and peanut butter. Beat for 30 seconds at medium speed.
• Add sugar and brown sugar; and beat until fluffy.
• Add egg and vanilla; beat well.
• Stir in flour mixture and beat until well blended.
• Refrigerate, covered, at least 1 hour.
• Form dough into 1 inch balls.
• Place on lightly greased cookie sheets. Flatten with fork, dipped in flour, making a criss cross pattern.
• Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
• Cool 1 minute; remove to rack.

MOM'S PEANUT BUTTER CRISS CROSS COOKIES

Steps:

• Thoroughly cream shortening, sugars, eggs, and vanilla.
• Stir in peanut butter.
• Sift dry ingredients. (I usually do not sift them together.).
• Stir into cream mixture.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Press with back of fork dipped in flour to make crisscrosses.
• Bake in 350 degree oven about 10 minutes.

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.

CRISS CROSS PEANUT BUTTER COOKIES

Steps:

• Cream together butter, peanut butter, sugar, brown sugar and eggs.
• Sift in dry ingredients and combine well.
• Roll in to balls and place on a cookie sheet.
• Flatten balls with a fork, creating the criss cross pattern.
• Bake 12 minutes.

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.

FAVORITE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.
• Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.