Peanut butter refrigerator cookies

Yield: 72 Servings

Measure Ingredient
¼ cup Peanut butter
¾ cup Butter or margarine
2 cups Dark corn syrup
1 \N Egg; beaten (up to)
5 cups Flour
1 teaspoon Soda
1 teaspoon Cream of tartar
1 cup Peanuts; chopped

Cream peanut butter, butter and syrup together. Add beaten egg. Sift flour, soda and cream of tartar together and add to the creamed mixture. Mix in chopped peanuts. Place in refrigerator until dough is chilled. Shape in rolls 1-½ inches in diameter and return to refrigerator, or wrap in vapor/ moisture-proof material and freeze. Slice thinly and bake 10-15 minutes at 400 degrees. Yields 6 dozen cookies.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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