|The World's Greatest Peanut Butter Cookbook|
|by Linda Romanelli Leahy|
Award-winning culinary expert and professional recipe developer Linda Romanelli Leahy presents 75 irresistible, international peanut butter recipes.
Results 1 - 10 of 53 for small batch butter cookies
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Beat together butter and sugar until ... To avoid tough cookies, mix for ... up well in small batches and frozen ... Cookies may be frozen after being baked.
In a large ... sugar, cocoa, milk, butter and salt. Bring ... stir in peanut butter, vanilla and oatmeal. Drop by the teaspoon onto wax or parchment paper.
Cream the butter well gradually stirring ... ungreased cookie sheets in a preheated 375°F oven 8-10 minutes. Makes approximately 15 dozen small cookies.
Preheat oven to 350°F. Beat together butter, oil and ... with bottom of small glass dipped in ... or until lightly browned on edges. Makes about 5 dozen.
Mix all ingredients. Roll into small balls; flatten with bottom of glass dipped in sugar. Bake at 350°F for about 15 minutes.
Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Do not use flour on the scoop. Bake for 12 minutes at 350°F. Do ...
Mix all the ... to 350 degrees. Butter and flour an ... dampened. Drop the dough by teaspoonfuls onto the baking sheet. Bake cookies for 6 to 8 minutes.
Mix A and ... Cream shortening and butter. Add vanilla. ... Easter; or leave white for "snow". These cookies will simply "melt" in your mouth like snow.
Master Mix developed at Purdue University. For cookies, muffins, chocolate ... to make one batch of every item ... (11"x15") crusts. Bake at 425 degrees.
Cream shortening and sugar. Add eggs and milk. Add dry ingredients and mix together. Roll out an cut out into desired shapes. Bake at 375 degrees for ...
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