Scotts Peanut Cookies Food

SALTED PEANUT COOKIES

Steps:

• Heat oven to 350°F. Mix brown sugar, shortening, vanilla and eggs in large bowl. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts.
• Shape dough by rounded teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped in sugar.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 350°F
• Spray cookie sheets with non-stick cooking spray.
• Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
• Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
• Drop dough by teaspoon, two inches apart onto sheets.
• Bake 10-13 minutes or until just set and golden at edges.
• Transfer cookies to rack and let cool.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
• Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
• Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

TRADITIONAL SCOTTISH PURE BUTTER SHORTBREAD COOKIES - BISCUITS

Steps:

• Preheat the oven to 325F degrees.
• Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
• Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
• Prick the top of each square or wedge with a fork.
• Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
• Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
• Store in an airtight container.