Dear Lynn,
With the weather turning colder it’s time for some good old fashioned comfort food. Please share with me your favorite Mac & Cheese recipes.
Todd from Adrian
Ruth from Archbold says when she makes her Peanut Butter Cookies her kitchen smells delicious. Judy from Lapeer sent in her recipe for Peanut Butter Cup Cookies. They taste just like the candy only better. Melissa from Quincy likes to bake and her one of her favorite cookies is Peanut Butter Drop Cookies.
PEANUT BUTTER COOKIES
1 c chunky peanut butter
1/2 c butter
2 t vanilla
1/2 c sugar
1 c honey
2 eggs
2 1/2 c flour
1 t baking soda
DIRECTIONS: Cream together peanut butter, butter and vanilla. Add sugar, honey and eggs, mixing thoroughly. Sift flour and baking soda together. Add to peanut butter mixture and mix well. Add a little more flour if dough is too sticky. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets or sheets lined with parchment paper. Flatten slightly with the sugared bottom of a glass. Bake at 375 degrees for 10 to 15 minutes.
PEANUT BUTTER CUP COOKIES
Filling:
3/4 c creamy peanut butter
3 T butter at room temperature
3/4 t vanilla
1/2 c confectioners’ sugar
Cookie:
1 3/4 c flour
2/3 c unsweetened cocoa
1 t baking soda
1/2 t baking powder
1/2 t salt
1/2 c shortening at room temperature
6 T butter at room temperature
1 c sugar
1 egg
2 T milk
1/4 t almond extract
DIRECTIONS: Filling – Mix together peanut butter, butter, vanilla and confectioners’ sugar. Blend together until smooth and creamy. Set aside. Cookie – Sift together flour, cocoa, baking soda, baking powder and salt into a bowl. In a separate bowl, cream together shortening, butter and sugar. Add egg, milk and almond extract, mixing well. Add flour mixture and stir to mix until just incorporated. Using damp hands, form dough into 1 inch balls. Roll the dough-balls in sugar. Place on lightly greased baking sheets 2 inches apart. Make a dent in the center of each with your thumb. Bake for 12 minutes until puffed and slightly cracked. Remove from oven and mound 1 teaspoon of filling in the center of each cookie. Let cool for 1 minute then remove from cookie sheets. Makes about 4 dozen.
PEANUT BUTTER DROP COOKIES
1 1/2 c flour
1 t baking soda
1/2 t salt
1 t ground ginger
1/2 t ground cloves
3/4 c shortening
3/4 c chunky peanut butter
1 c brown sugar, packed
2 eggs
2 T milk
1 c salted Spanish peanuts
DIRECTIONS: Sift flour, baking soda, salt, ginger and cloves together into a bowl. In a large bowl, mix together shortening, peanut butter and brown sugar with an electric mixer at medium speed, until light and fluffy. Add eggs and milk. Beat until smooth. By hand, stir in flour mixture and Spanish peanuts until thoroughly combined. Drop dough by rounded teaspoonfuls onto ungreased baking sheets 2 inches apart. Bake at 375 degrees for 10 to 12 minutes until golden-brown.
Stop by Lynn’s blog, Lynn’s Musings From a Deep Well at https://ift.tt/1FessQQ. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.
The Link LonkSeptember 29, 2020 at 09:38PM
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Peanut butter cookies just in time for fall - The Hillsdale Daily News
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Butter Cookies
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