|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...
Results 1 - 10 of 513 for butter cream cookies
Cream butter and shortening. Add ... 350 degrees for 13 minutes. Cool slightly before removing from cookie sheet. Yield: 80 cookies 2 inches in diameter.
Blend. Measure together: ... soda 1 tsp. cream of tartar 1/4 ... colored sugar. Bake at 350 degrees 5 to 8 minutes. (Not brown - just set.) Makes 4 dozen.
Heat oven to ... fold in crushed cookies. Pour batter ... combine frosting, peanut butter and milk; beat ... scratch. (The more cookies you use the better.)
Mix together butter, cream cheese, vanilla and ... and egg whites mixed with sweetened ground walnuts and bake until brown, 20 minutes. Cut into strips.
Preheat oven to ... ingredients except sour cream and pecans. Beat ... spread with Brown Butter Frosting. Frosting; In ... Yield: Approximately 5 dozen.
Mix cream cheese, butter, flour and ... at 350 degrees for 15 minutes or until light brown. Remove from pan and let cool, then dust with powdered sugar.
Cream butter and shortening. Add ... into 1/2 inch balls, flatten with fork. Cool slightly before removing from cookie sheet. Bake 300 degrees 13 minutes.
Preheat oven to ... and set aside. Cream butter and cream cheese ... cookie press, form cookies on ungreased cookie ... wire rack to cool. Makes 48 cookies.
Cream 1/2 cup butter and 1/2 cup ... one level tablespoon of dough for each cookie. Place on ungreased baking sheet. Bake at 350 degrees for 8-10 minutes.
Cream butter, shortening and ... Roll balls in granulated sugar if desired. Place on cookie sheet. Flatten with fork. Bake at 350 degrees for 12 minutes.
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