BETTY CROCKER PEANUT BUTTER RECIPES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl.
• Stir in remaining ingredients.
• Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375ºF.
• Shape dough into 1 1/4-inch balls.
• Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
• Bake 9 to 10 minutes or until light golden brown.
• Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
• Cool 5 minutes; remove from cookie sheet.
• Cool on a wire rack.
• Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.