|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...
Tip: Try butter blossoms crisco for more results.
Results 1 - 10 of 17 for peanut butter blossoms crisco
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Mix all together until has texture of pie crust. Keeps for 1 month in refrigerator. Mix all ingredients together except the nuts and powdered sugar. ...
Sift together flour, ... aside. Cream together Crisco and peanut butter. Gradually add ... kiss firmly in the center of each cookie. Makes about 5 dozen.
Sift dry ingredients ... cream shortening and peanut butter, adding sugar ... the oven for approximately 3 more minutes. Remove from the oven and let cool.
Cream shortening, peanut butter, brown sugar, ... unwrapped kiss in center. Press kiss into cookie slowly. Cool. Makes 4 dozen. Cookie will slightly crack.
Beat until smooth. Shape into quarter size ball, roll in sugar, press a chocolate kiss in top of each ball. Bake at 375 degrees around 10 to 12 ...
Mix all ingredients except kisses in a large mixing bowl on low speed until dough is firm. Shape into balls by rounded teaspoon. Roll in sugar. Bake ...
In large mixing ... brown sugar, shortening, peanut butter, egg, milk ... immediately with a Hershey Kiss; press down firmly so that cookie cracks around edge.
Cream together Crisco and peanut butter, gradually add ... cracks around edge. Return to oven. Bake 2 to 5 minutes longer until golden brown. Makes 3 dozen.
Preheat oven to 350 degrees. Cream sugars, butter, Crisco, and peanut butter together. Beat ... removed from oven. Cool until chocolate candy is hardened.
In large bowl mix flour, soda, and salt together. Add remaining ingredients (NOT candy). Mix at medium speed. Chill 30 minutes. Bake at 375 degrees ...
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