___________________________________________________ B EST EVER SOFT PEANUT BUTTER COOKIES Mary Ellen Lewis _________________________________________________ 1 cup creamy peanut butter 1-1/2 c flour 1/2 c butter, softened 1 tsp baking soda 1/2 c white sugar 1/2 c brown sugar, packed 1 egg 1 T vanilla extract DIRECTIONS: Preheat overn to 350 degrees. Line 2 baking sheets with parchment paper. In a large mixing bowl, cream together peanut buter, butter, white sugar, & brown sugar until smooth. Add egg & vanilla extract. Continue to mixing until well combined. In a small mixing bowl, whisk together flour, baking soda, & salt. Stir the flour mixture into the butter/sugar mixture. Mix until well combined. Spoon dough & form 1” balls. (roll in white sugar if desired) Using a fork press each ball of dough to flatten creating a criss-cross pattern. Bake for 8 to 10 mins. Don’t overbake. Let cool on baking sheet for a few mintues then transfer to a wire rack to finish cooling. Store in an airtight container. ___________________________________________________ P EANUT BUTTER FUDGE Helen Ellis ___________________________________________________ 2 c sugar 1/2 c milk 1/2 stick butter 2 T corn syrup 1/2 - 3/4 c peanut butter 1 tsp vanilla flavoring DIRECTIONS: Mix all together except peanut butter in a large cast iron skillet (a must.) Let it form into a soft ball stage when dropped in a little amount of water. Remove from heat add peanut butter (I use 3/4 cup .) Place skillet in sink of cold water & beat until cooled. Add vanilla and pour into buttered or sprayed 8 x 8 pan. ___________________________________________________ M ISS LIZZIE’S DROP SUGAR COOKIES Marykrista Meadows ___________________________________________________ 2 eggs 2/3 c cooking oil 2 tsp vanilla 3/4 c sugar 2 c sifted flour 2 tsp baking powder 1/2 tsp salt DIRECTIONS: Beat eggs. Add oil & vanilla. Blend in sugar. Sift flour, baking powder, & salt together. Stir into wet ingredients. Drop by teaspoonsful 2” apart on a lightly greased cookie sheet. Gently press each cookie flat with the bottom of a glass that is moistened in oil & dipped in granulated sugar. Repeat process for extra crunchiness. Bake 8 - 10 mins in a preheated 375 degree oven. Remove from cookie sheet immediately. Yield: 3 dozen
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