|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 86 for butter-less cookies
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This recipe is primarily intended for decorator cookies - the kind ... cookies will have less of a tendency ... the sugar and butter are creamed. Mix ... baking time. Happy Baking!
Whisk together flour, ... Beat slightly softened butter and Crisco with ... inch space between cookies. Bake in ... it finely using a Microplane grater.
Boil hard, 1-1/2 to 2 minutes. Remove from heat and add the following and stir well: Cool! Roll in balls or drop from spoon on wax paper. May roll in ...
Preheat oven to 350°F. Mix peanut butter, sugar, and ... pre-heated, put the cookies in the oven ... After they have cooled, arrange on a plate and enjoy!!
Mix all these ingredients together, and preheat oven to 350°F. Bake for 8-10 minutes or until golden on edges. Do not overbake! This recipe is ...
Combine the flour, ... just until lightly golden along bottom edges of cookies, approximately 6-8 minutes. Mix all together and frost cookies when cool.
Crush all but ... in refrigerator. Melt butter; mix with cookies. Mix cream ... serving). Crumble remaining 4 Oreo cookies on the top of the whipped cream.
Mix well in order given. Drop by rounded spoonsful on cookie sheet. Bake at 375 degree for 12 to 15 minutes.
Preheat oven to ... peaches, dot with bits of butter. Top with package of cookies sliced approximately 1/4 inch thick. Bake about 45 minutes. Serves 6 to 8.
Cream butter and sugar. Add ... Beat until smooth. Divide icing into 2 bowls. Tint one bowl red and one bowl green. Fill in depression on cooled cookies.
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