Tuesday, April 5, 2011

IRRESISTIBLE PEANUT BUTTER COOKIES

1/4 cup butter
1/4 cup vegetable shortening*
3/4 cup peanut butter (creamy works best)
1 1/4 cups firmly packed brown sugar
3 tbsps milk or cream
1 tbsp vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour**
3/4 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees.
Lightly spray cookie sheets with nonstick cooking spray; set aside.

In a medium mixing bowl, combine butter, shortening, peanut butter, brown sugar, milk or cream, and vanilla. Beat at medium speed until well blended; add egg. Beat until blended in. Combine the flours, baking soda, and salt; add to the creamed mixture using low speed.

Drop by rounded tablespoonfuls about two inches apart onto prepared cookie sheets. Flatten slightly using the tines of a fork. Bake at 375 degrees for 7 to 8 minutes or until set and just starting to brown. Allow to cool for a couple of minutes on the cookie sheets before removing to wire racks to cool completely.

Yield: Approximately 3 dozen.

*Substitute no sugar added applesauce for a healthier cookie.
**The whole-wheat flour makes your cookies healthier. You can, however, use all-purpose instead.

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