PEANUT-SHAPED COOKIES RECIPE: HOW TO MAKE IT
To shape these cookies, just flatten each dough log with a fork, the pinch in the center before baking.—Kristen Proulx, Canton, New York
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Refrigerate for 1 hour., Roll dough into 1-in. balls; roll in sugar. Shape into logs. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Pinch center to form peanut shape. Bake at 375° for 7-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 182 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 149mg sodium, CarbohydrateContent 21g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
PEANUT BUTTER SPIDER COOKIES RECIPE | ALLRECIPES
This is a fun Halloween treat that is easy enough for kids to help create. I modified an idea I found on Pinterest to be less expensive and easier to put together.
Provided by What's for dinner, mom?
Categories Desserts Cookies Peanut Butter Cookie Recipes
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
- Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
- Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
- Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
- Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
- Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
- Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
- Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.
Nutrition Facts : Calories 117.2 calories, CarbohydrateContent 14.4 g, CholesterolContent 7 mg, FatContent 6.3 g, FiberContent 0.4 g, ProteinContent 1.7 g, SaturatedFatContent 2.1 g, SodiumContent 78 mg, SugarContent 10.1 g
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