Peanut Butter Cookies From Cedercroft

Yields:	12 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Be the first to add a photo of this recipe!

Ingredients

2	x	margarine
1 1/2	cups	peanut butter	chunky
1	cup	sugar
1/2	cup	brown sugar	packed
2	large	eggs
1	tablespoon	vanilla extract
3	cups	flour, all-purpose
1 1/2	teaspoons	baking powder
1 1/2	teaspoons	baking soda
1	teaspoon	salt

Directions

Cream together 2 sticks melted margarine, 1 1/2 cups chunky peanut butter, 1 cup sugar, 1/2 cup brown sugar, 2 eggs, and 1 tablespoon vanilla.

Mix dry ingredients: 3 cups flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt.

Mix dry ingredients into creamy mixture.

Add more flour if necessary so small firm balls of dough can be made.

Roll balls of dough in sugar and place on ungreased cookie sheets.

Squash balls with wet fork and add sprinkles of sugar.

Heat oven to 350 degrees and bake cookies until light golden brown.

let cool, then remove

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Herbed Turkey And Dressing

I have actually used this recipe two Thanksgivings in a row. I added about half the basting sauce to cover my 17 pound bird and then put in in a bag. Make sure the bag doesn't touch the skin or it will stick, basting sauce or not! About a half hour before it is done, I remove the bag, use the rest of the basting sauce, or most of it, and raise the temperature to 375 degrees. My turkey browns beautifully. And the dressing is moist and delicious. Another suggestion: add a bag of cranberries, make a large amount, and bake the rest of the dressing in a casserole dish on the side. It's like having two different kinds of dressing.