SLICE AND BAKE BUTTER COOKIES
Provided by Food Network
Time 1h38m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Sift flour, baking powder and salt into medium bowl and set aside. In large bowl beat butter and sugar until lightened in color and fluffy, using an electric mixer on medium speed, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture, mixing on low speed just until flour is incorporated and soft, smooth dough forms. Divide dough into 2 pieces; form each into a log about 7 1/2 inches long and 1 1/2 inches in diameter. Wrap each in plastic wrap. Refrigerate about 1 hour until cold and firm, or overnight. Or freeze, wrapped securely, for up to 1 month. (Defrost in the refrigerator before slicing and baking.)
- Position rack in middle of oven. Heat oven to 325 degrees F. Line two baking sheets with parchment paper. In small bowl, use fork to beat egg white until foamy, about 30 seconds. Use pastry brush to brush each log with egg white. Sprinkle the 1/3 cup sugar on strip of wax paper then roll each log back and forth in sugar to coat lightly. Use large sharp knife to cut each log into 1/4 -inch-thick rounds. Place 1 inch apart on prepared baking sheets. Press nut half into each cookie before baking, if desired. Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Store in tightly covered container at room temperature up to 3 days.
NO BAKE PEANUT BUTTER COOKIES
This is an old recipe. I use to love these when the school cafeteria would make these, that was 25 years ago at least. Now, 25 years later, my kids love them just the same.
Provided by paula giles
Categories Drop Cookies
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan over medium high heat add melted butter, cocoa, sugar and milk bring to a boil. Boil for 3 minutes. Stir constantly.
- Remove from heat and add the oats and the peanut butter.
- Mix and drop by spoonfuls on wax paper.
Nutrition Facts : Calories 632.4, Fat 22.1, SaturatedFat 7.5, Cholesterol 23.2, Sodium 185.1, Carbohydrate 101.7, Fiber 6.5, Sugar 68.8, Protein 11.9
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
SLICE-AND-BAKE PEANUT BUTTER COOKIES
Make these slice-and-bake cookies ahead and store in freezer for a rainy day treat.
Provided by Deborah Norris
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 40m
Yield 80
Number Of Ingredients 8
Steps:
- Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
- Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
- Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
- Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
- Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 17.7 g, Cholesterol 8.2 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 97.3 mg, Sugar 11 g
SLICE AND BAKE PEANUT BUTTER COOKIES
This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.
Provided by PaulaG
Categories Dessert
Time 25m
Yield 4 rolls, 144 serving(s)
Number Of Ingredients 9
Steps:
- Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
- In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
- In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
- Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
- Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
- To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
- Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
- Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.
Nutrition Facts : Calories 86.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.2, Sodium 54.4, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5
SLICE AND BAKE PEANUT BUTTER SANDIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl.
- Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
- When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut into the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
- Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
- Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.
SLICE-AND-BAKE COOKIES
"I love this cookie dough since it's so versatile," relates Monica Gibbons of Dayton, Ohio. "You can add any kind of chips or nuts you like."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.
Nutrition Facts : Calories 357 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 256mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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