OLD-FASHIONED PEANUT BUTTER COOKIES
Make and share this Old-Fashioned Peanut Butter Cookies recipe from Food.com.
Provided by LynnL
Categories Drop Cookies
Time 30m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
- DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork.
- BAKE 8 to 10 minute or until golden brown. Cool 5 minute Remove from baking sheets to wire racks; cool completely.
THE BEST OLD FASHIONED SUGAR COOKIES
This is a recipe for sugar cookies like they used to be! This recipe produces light fluffy cookies, that are slightly crisp on top & soft & tender in the centre. You can play around with the cooking times to get the texture you like. Eat them plain, with the frosting, the glaze or other icing. These cookies ae easy to make, just make balls & roll in sugar - no need for cutters! They also freeze well & the kids LOVE them! Our favourite way to make them is by rolling them in coloured sugar & cooking them on a foil lined tray for 8 minutes. If we decide to frost / ice them, we always skip the sugar rolling stage. If Time to make doesn't include chill time.
Provided by Um Safia
Categories Dessert
Time 30m
Yield 40 cookies approx.
Number Of Ingredients 20
Steps:
- Cookies:.
- Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally.
- Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover & refrigerate 2 to 3 hours or until dough is easy to handle.
- Preheat oven to 375°F Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets.
- Bake for 5-10 minutes depending on how you like them. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- Frosting:.
- Beat the butter, add sifted sugar & mix well. Add the vanilla, enough milk to reach the consistency you want & the tint to desired colour.
- Spread the frosting over the cookies using a pallet knife. Allow to sit for a few minutes then add sprinkles. Don't use the sprinkles right after frosting or they will absorb moisture & leach their colour!
- Glaze:.
- Stir confectioners' sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
- Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
- To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
- Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
- If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color. (.
- If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design).
- Allow glaze to dry before storing cookies in airtight containers.
- Note: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
Nutrition Facts : Calories 196.5, Fat 7.3, SaturatedFat 4.5, Cholesterol 29.1, Sodium 75.7, Carbohydrate 32.1, Fiber 0.2, Sugar 24.7, Protein 1.3
OLD-FASHIONED PEANUT BUTTER COOKIES
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
OLD FASHIONED COOKIES
This recipe has been in my family for over 150 years. Every one in the family loves them.
Provided by R. Dean
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
- Cream the sugar with the shortening and the butter or the margarine. Add the baking powder, eggs, milk and flour. Mix until combined.
- On a lightly floured surface roll out the dough to 1/4 inch thick and cut into desired shapes. Place cookies on the prepared cookie sheets.
- Bake at 350 degrees F (175 degrees C) until lightly browned.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 44.2 g, Cholesterol 45.1 mg, Fat 12 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 186.8 mg, Sugar 22.7 g
OLD FASHIONED BUTTER COOKIES
Make and share this Old Fashioned Butter Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 7m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, sugar, egg and vanilla in a large bowl with mixer on medium speed until smooth and fluffy, 4 minutes.
- Stir together flour and salt in a small bowl.
- Add to butter mixture and beat on low speed until combined.
- To shape cookies: For cookie press, spoon dough into press.
- Form desired shapes on ungreased cookie sheets.
- For slice and bake cookies, refrigerate dough, wrapped, 45 minute.
- Divide dough in half.
- Shape each half on wax paper into 6" long logs; wrap.
- Chill in refrigerator 1 hour or in freezer 30 minutes.
- Slice cookies 1/8" thick; place on ungreased cookie sheets.
- Bake at 400° for 7-9 minutes, depending on shape or until set and lightly browned around edges; tops should not brown.
- Let stand on sheet 1 minute.
- Transfer with metal spatula to wire rack to cool.
Nutrition Facts : Calories 3323.5, Fat 192.3, SaturatedFat 118.7, Cholesterol 699.5, Sodium 1265.7, Carbohydrate 359.3, Fiber 8.4, Sugar 119.7, Protein 40.5
OLD FASHIONED PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
- With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
- For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
TATE'S BAKE SHOP OLD-FASHIONED SOFT SUGAR COOKIES
Make and share this Tate's Bake Shop Old-Fashioned Soft Sugar Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 45m
Yield 44 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease two cookie sheets or line them with Silpat.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and sugar until the mixture is light and fluffy.
- Add the vanilla and egg.
- Mix, scrape it down the sides of the bowl, and mix it again.
- Add the sour cream and mix it until it is combined.
- Add the flour mixture and mix it until it is combined.
- Drop the cookies onto the prepared cookie sheets 3 inches apart (they do spread).
- Bake the cookies for 15 minutes or until they are light brown.
- Cool them on the cookie sheets for 5 minutes, and remove them to wire cooling racks to cool completely.
MY VERY OWN OLD-FASHIONED PEANUT BUTTER COOKIES
These are simple, unpretentious and my tried and true peanut butter cookies that I've been making from the beginning of time. They easy and lickety-split they're done before you know it.
Provided by ForeverMama
Categories Drop Cookies
Time 25m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350-degrees-Fahrenheit.
- Cream peanut butter and margarine. Add sugar and brown sugar. Add the rest of the ingredients.
- Drop teaspoonfuls on cookie sheet. Flatten with floured fork.
- Bake 8 - 10 minutes until done.
Nutrition Facts : Calories 1453.5, Fat 80.9, SaturatedFat 17.1, Cholesterol 93, Sodium 1195.3, Carbohydrate 165.1, Fiber 5.6, Sugar 109.6, Protein 26.4
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