CRISP BUTTER COOKIES RECIPES

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CHEWY PEANUT BUTTER COOKIES RECIPE | ALLRECIPES



Chewy Peanut Butter Cookies Recipe | Allrecipes image

These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe.

Provided by Sandi

Categories     Peanut Butter Cookies

Yield 3 dozen

Number Of Ingredients 8

1 cup packed brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
1 teaspoon baking soda
2 tablespoons hot water
2 ½ cups all-purpose flour
2 eggs

Steps:

  • Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
  • Stir in the eggs. Add the flour. Roll dough into balls.
  • Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Nutrition Facts : Calories 345.5 calories, CarbohydrateContent 39.2 g, CholesterolContent 20.7 mg, FatContent 19.3 g, FiberContent 1.3 g, ProteinContent 6.1 g, SaturatedFatContent 4.6 g, SodiumContent 147.3 mg, SugarContent 24.4 g

CRISP LITTLE LEMON COOKIES RECIPE | ALLRECIPES



Crisp Little Lemon Cookies Recipe | Allrecipes image

This is an easy and delicious recipe made with a cake mix.

Provided by Lori

Categories     Cake Mix Cookies

Yield 3 to 4 dozen

Number Of Ingredients 4

1 (18.25 ounce) package lemon cake mix
1 cup crisp rice cereal
½ cup butter, melted
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together.
  • Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 65.9 calories, CarbohydrateContent 8.4 g, CholesterolContent 11.7 mg, FatContent 3.3 g, FiberContent 0.1 g, ProteinContent 0.8 g, SaturatedFatContent 1.7 g, SodiumContent 96.6 mg, SugarContent 4.7 g

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