Peanut Buttery Cookies?

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Hello and Happy Holidays!

My daughter (7 years) has just requested that we make peanut butter cookies for her class party tomorrow - UGH! Mine never taste peanut-buttery enough. Does anyone have a tried and true very peanuty tasting cookie recipe?

-- Mary (zoots25@hotmail.com), December 20, 2001

Answers

OOPS... forgot to add that she insists they must be "the soft kind." I think that is opposed to my usual hard cookies :)

Thanks!

-- Mary (zoots25@hotmail.com), December 20, 2001.


From my Amish & Mennonite cookie book:(tried and true!) 1 cup sugar 1 cup brown sugar (Packed) 1 cup butter ( I use one stick butter/1 margarine ) 1 cup shortening 1 cup peanut butter 2 eggs 1 tsp. salt 1 tsp. vanilla 3 cups flour Cream sugars & shortening.Add peanut butter &mix well.Add eggs and mix well.Add soda,salt and vanilla.Gradually add flour.Roll into balls and place 2 inches apart on cookie sheet. Flaten with fork dipped in flour so it won't stick. Bake at 375* for 10 - 12 minutes. They melt in your mouth!

-- Cheri (gunther@liljasper.net), December 20, 2001.

This recipe is so easy, you won't believe they could turn out, but I've made 'em countless times & they do. One cup peanut butter One cup sugar One egg. Beat as usual, bake at 350 til done. I usually double the recipe, or triple. One thing, though, they are not especially soft. Not hard...just not soft.

-- Shannon at Grateful Acres Animal Sanctuary (gratacres@aol.com), December 20, 2001.

Thanks to both of your replies. We need to get started, and I believe the second recipe is easy enough that I may try both. Now let's hope I don't burn 'em!

-- Mary (zoots25@hotmail.com), December 20, 2001.

Cheri,

Can you substitute butter for the shortening? I love the quote from a cooking magazine regarding shortening. "Would you spread shortening on your toast? Then why use it in a pie crust?! (Smile)

-- GT (nospam@nospam.com), December 20, 2001.



Cheri's recipe shoudn't be allowed!!! These sound so good it's disgusting!!! I'm not a great baker, but I am a good cook. Nobody loves peanut butter cookies more than me. I'm going to try them tomorrow - I love the soft kind.

Russ

-- (rwhitworth@sprint.ca), December 20, 2001.


GT - Using shortening instead of butter/margarine will keep your cookies from getting a hard edge and usually make the whole cookie softer. If you use insulated cookie sheets, you will also get a softer cookie. Just don't use them when you want a crispy cookie like a ginger snap.

-- Cindy in NY (cjpopeck@worldnet.att.net), December 21, 2001.

Thanks Cindy, I figured there must be some reason for the shortening. I have some, but don't use it very much--since butter and shortening are both bad for you, I usually reason I might as well use the one that tastes better!! lol

-- GT (nospam@@nospam.com), December 21, 2001.

Well she took her cookies, and brownies, today. Thanks Cheri and Shannon!

Cheri, the cookies were soooo delicious. I'm trying REAL hard not to eat them all. Shannon, your recipe was so easy my daughter made them all by herself. That means the world to a little girl! They were a bit harder, as you said, but they are great "dunkers."

Thanks again.

-- Mary (zoots25@hotmail.com), December 21, 2001.


Mary,Glad you liked them. And I know what you mean about trying not to eat them all.Any recipe I get that is Amish or Mennonite, I know will be delicious.

-- Cheri (gunther@liljasper.net), December 21, 2001.


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