|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 66 for refrigerated butter cookie
Result Page: 1
Recipe calls for regular salted butter; if using ... to avoid tough cookies. Cooks Note: ... Use dipping chocolate or tempered chocolate for best results.
Cream butter and sugar. Add ... Chill dough. Remove from refrigerator and make into rolls. Chill again for several hours before slicing. Bake at 375 degrees.
Cream butter and peanut butter ... apart on ungreased cookie sheets. Bake at ... browned. Remove from cookie sheets and cool on wire racks. Yield: 5 dozen.
Preheat oven to ... Beat together peanut butter, sugars and ... 2" apart on cookie sheet. Flatten with ... pattern. Bake 10 to 12 minutes. Cool 5 minutes.
Cream butter. Add sugar ... thick. Cut with cookie cutters. Bake 6 ... divide dough in rolls and chill, then slice to 1/8 inch thick. Bake the same as above.
Combine flour, baking ... aside. Cream peanut butter, butter, and ... about 8 dozen cookies. For Chocolate ... 2 months or refrigerated a week to 10 days.
Mix peanut butter, sugar, honey ... bake on ungreased cookie sheet until light ... minutes. Immediately remove from cookie sheet. Approximately 6 dozen cookies.
In mixing bowl, combine butter, sugars, peanut ... chilled, slice and place on ungreased cookie sheets. Bake at ... for 10 to 12 minutes. Makes 4 dozen.
Cream together peanut butter and sugar. Beat ... slices. Place on cookie sheet; press with floured fork across centers. Bake 10 minutes in 350°F oven.
Mix and shape in long roll and refrigerate. Bake at 375 degrees for 10 minutes.
Result Page: 1
top of page