Food recipes
Peanut Butter Cookies
Peanut Butter Cookies Ingredients: margarine, regular, 80% fat, composite, stick, without salt peanut butter, smooth style, without salt sugars, granulated sugars, brown egg substitute, powder salt, table leavening ag...
Peanut Butter Cookies
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
egg substitute, powder
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
Directions:
Cream peanut butter and margarine, add sugars and mix well.
Add eggs and mix until creamy.
Add remaining ingredients.
Chill for one hour-I usually skip this step and chill between batches.
Drop by teaspoonful onto cookie sheets- do not flatten.
Bake at 325F for 15 minutes.
Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
Immediately after the cookies are completely cooled I always transfer them to an airtight container.
These cookies have always stayed soft and moist if they are stored in an airtight container.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, granulated
sugars, brown
egg substitute, powder
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
Directions:
Cream peanut butter and margarine, add sugars and mix well.
Add eggs and mix until creamy.
Add remaining ingredients.
Chill for one hour-I usually skip this step and chill between batches.
Drop by teaspoonful onto cookie sheets- do not flatten.
Bake at 325F for 15 minutes.
Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
Immediately after the cookies are completely cooled I always transfer them to an airtight container.
These cookies have always stayed soft and moist if they are stored in an airtight container.