Crisp skippy peanut butter cookies
90 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Unsifted flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Margarine |
| 1 | cup | SKIPPY peanut butter* |
| 1 | cup | Sugar |
| 1 | cup | Brown sugar; firmly packed |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
Directions
*Creamy or Super Chunk In small bowl, stir flour, baking powder, baking soda and salt. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture, beat until well blended. If necessary, refrigerate the dough. Shape into 1-inch balls, Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipping in sugar making crisscross patterns. Bake in 350 F for 12 minutes or until lightly browned.
Remove from cookie sheets. Cool completely on wire rack. Store in tightly covered container. Makes 6 dozen. GILDING THE LILY: For Orange Peanut Butter Cookies- add 1 tablespoon grated fresh orange rind with eggs.-Six to twelve ounces of semisweet chocolate chips can be added to the dough.-The cookies can be partially dipped into melted semisweet chocolate.
Posted to MC-Recipe Digest V1 #827 by Nancy Berry <nlberry@...> on Oct 05, 1997