Peanut Butter Spritz Fingers Food

PEANUT BUTTER FINGERS

Steps:

• Cream margarine (or butter), sugars, and peanut butter.
• Add eggs and mix til light and fluffy.
• Add flour, baking soda and salt, mix well.
• Add vanilla and oats, mix well.
• Spread into a greased jelly roll sheet pan (10 1/2 by 15 1/2).
• Bake for 25-30 minutes at 350 degrees.
• Frost with 1/2 C peanut butter and 1 C powdered sugar, 2 tbls margarine and enough milk to make light and fluffy.
• Cut while warm.
• DO NOT OVERBAKE.

PEANUT BUTTER SPRITZ FINGERS

Steps:

• In large mixing bowl, cream butter, peanut butter and sugars until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture.
• Cover and refrigerate for 30 minutes or until easy to handle.
• Using a cookie press fitted with a star disk, press dough 2 inches apart into long strips on an ungreased baking sheets.
• Cut each strip into 2-inch pieces (do not separate pieces).
• Bake at 350 degrees for 7-9 minutes or until golden brown.
• Remove to wire rack to cool.
• In a microwave-safe bowl, melt candy bars, stir until smooth.
• Dip one end of each cookie into chocolate, then into peanuts.
• Place on waxed paper; let stand until set.

NUTTY FINGERS

Steps:

• Preheat oven to 300 degrees.
• Cream 2 sticks of butter.
• Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
• Roll into a ball or lengthwise about the size of a finger.
• Bake on greased cookie sheet in preheated oven for 20-25 minute.
• Cool for 1 minute then roll in powdered sugar.
• Enjoy!

PEANUT BUTTER FINGERS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

NUTTY FINGERS

Steps:

• In a small bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in pecans. Shape tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 9-11 minutes or until edges are lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

PEANUT BUTTER FINGERS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until fluffy.
• Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla.
• Add flour and oats; mix well.
• Spread in buttered 13-inch by 9-inch inch pan.
• Bake 20 to 25 minutes, until lightly browned.
• Sprinkle immediately with chocolate morsels.
• Let stand 5 minutes to melt; spread chocolate over cookie crust.
• Combine powdered sugar, 1/4 cup peanut butter, and enough milk to make a drizzling consistency.
• Mix well.
• Drizzle evenly over bars.