Crisp Peanut Butter Cookies
| Category | Cookies
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | |
Ingredients
- 2 1/2 cups unsifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1 cup peanut butter
- 1 cup sugar
- 1 cup firm brown sugar
- 2 beaten eggs
- 1 teaspoon vanilla
Directions
Stir together flour, baking powder and soda and salt. In large mixing bowl, medium speed beat butter and peanut butter until smooth. Beat in sugars, then eggs and vanilla. Add flour mixture and beat well. If necessary, chill dough. Shape into 1" balls. Place on ungreased cookie sheet 2" apart. Flatten with floured fork, making criss-cross pattern. Bake in 350 degree ovoen 12 minutes or until lightly browned. Cool on wire rack. Makes 6 dozen 2" cookies. Refrigerator cookies: shape 2 rolls 1 1/2" diameter. Wrap in plastic wrap. Refrigerate. Cut in 1/4" slices. Makes 8 dozen.
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