SCHOOL DAYS PEANUT BUTTER COOKIES 1930S/1940S
From an old Gold Medal article that was saved to an old handmade cookbook. The article suggested other recipes were listed but this is the one she saved and pasted. Designed for lunch boxes, Children's lunches and afterschool snacks says Gold Medal in the article. Posted to De Gustibus at www.dgustibus.com
Provided by drhousespcatcher
Categories Dessert
Time 12m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter and the peanut butter together. Add the sugar gradually creaming thoroughly.
- Add the egg to the creamed mixture.
- Sift flour once before measuring.
- Sift the flour, soda, baking powder and salt together and add to the creamed mixture.
- Chill dough well.
- Then form into balls the size of walnut.
- Place on a lightly floured greased baking sheet.
- Flatten with a fork dipped in flour making a criss-cross patter.
- Bake for 10 to 12 minutes at 375F to make about 4 dozen cookies.
Nutrition Facts : Calories 125.7, Fat 6.8, SaturatedFat 3.1, Cholesterol 19, Sodium 127.9, Carbohydrate 14.7, Fiber 0.5, Sugar 9.1, Protein 2.3
SCHOOL CAFETERIA PEANUT BUTTER COOKIES
The best sublime peanut butter cookies ever! Relive the best part of the school cafeteria without having to go back to school. This large batch is best suited for institutional cooking using a 40 to 60 quart mixer. Dough may be stored in buckets for up to a week, and baked fresh daily.
Provided by SCHETTIGGIRL
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 300
Number Of Ingredients 8
Steps:
- Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
- Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
- Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.
Nutrition Facts : Calories 414 calories, Carbohydrate 46.2 g, Cholesterol 24.8 mg, Fat 23.6 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 270.6 mg, Sugar 28.4 g
OLD-FASHIONED PEANUT BUTTER COOKIES
Categories Cookies Dairy Nut Dessert Bake Kid-Friendly Back to School Peanut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
- For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)
SCHOOL CAFETERIA PEANUT BUTTER COOKIES
This is supposedly the recipe for the awesome peanut butter cookies that the East Penn School District cafeterias made from scratch each day when I was in school. With the revamping of the lunch program to promote healthy foods, they discontinued making these cookies sometime in the early 90s. I thought these were the best cookies ever. This makes a lot of cookies. You may need to use your hands near the end of mixing as the dough gets stiff. You can cut this recipe in half, but use 3 eggs.
Provided by Parsley
Categories Drop Cookies
Time 30m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Use a very large mixing bowl and cream together shortening, butter and both sugars.
- Beat in eggs.
- Beat in peanut butter.
- Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
- You may need to use hands as dough gets very stiff.
- Drop them by tbsp on to ungreased cookie sheets.
- Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
- Makes about 100 cookies.
Nutrition Facts : Calories 181.7, Fat 11.1, SaturatedFat 4, Cholesterol 19.1, Sodium 154.3, Carbohydrate 18.6, Fiber 0.7, Sugar 13.2, Protein 3.4
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