CRISSCROSS PEANUT BUTTER COOKIES
Make and share this Crisscross Peanut Butter Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 32m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Sift dry ingredients.
- In large bowl, combine butter and peanut butter. Beat for 30 seconds at medium speed.
- Add sugar and brown sugar; and beat until fluffy.
- Add egg and vanilla; beat well.
- Stir in flour mixture and beat until well blended.
- Refrigerate, covered, at least 1 hour.
- Form dough into 1 inch balls.
- Place on lightly greased cookie sheets. Flatten with fork, dipped in flour, making a criss cross pattern.
- Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
- Cool 1 minute; remove to rack.
PEANUT BUTTER COOKIES
The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 10
Steps:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
GRANDMA MCCARVER'S PEANUT BUTTER CRISSCROSSES
My Grandmother Bess gave me this recipe which was her Mother's recipe. I've used it for years. I did add the Peanut Butter Glaze.
Provided by Cecelia Huddleston
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease or spray cookie sheets with cooking spray. In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Gradually beat dry ingredients into creamed mixture. Form into 1" balls and dip tops or roll in sugar; place on cookie sheet. Press each with back of a fork to make crisscross design. Bake 10-12 minutes or until golden brown. Remove from oven and cool on cookie sheets for 1 minute. Cool completely on wire rack.
- 2. Peanut Butter Glaze: Combine peanut butter chips and shortening in microwave safe bowl. Stir at 15 second intervals until mixture is melted. Drizzle over cookies. Let set until glaze hardens.
- 3. Note: These cookies are best when well browned. For Giant Cookies: Roll 4 scoops into balls. Bake about 20 minutes or until well browned. I use a large cookie sheet which allows me to bake 4-6 large cookies at a time.
GRANDMA MCCARVER'S PEANUT-BUTTER CRISSCROSSES RECIPE - (5/5)
Provided by cecelia26_
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Stir dry ingredients into creamed mixture. Form into 1" balls, place on ungreased cookie sheet. Press each with back of a fork to make crisscross. Bake 10 to 12 minutes or until lightly browned. Remove from oven and allow cookies to cool on cookie sheet for 1 minute. Remove to wire rack and cool completely. Variations: Monster Cookies: Use an ice cream scoop to measure dough. Roll into balls. Place about 5 cookies on large cookie sheet. Make crisscross design. Bake for 16 to 18 minutes or until lightly browned. Remove from oven. Allow to cool on cookie sheet for 1 to 2 minutes. Remove to wire rack and cool completely. Soft Peanut Butter Cookies: Decrease shortening to 1/2 cup and add 1 stick of softened butter with the shortening. Glazed Cookies: Melt 1 cup of peanut butter chips and 1 tablespoon of shortening over low heat or in the microwave. Using a spoon, drizzle over cooled cookies.
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