SELF RISING FLOUR PEANUT BUTTER COOKIES RECIPES

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THE WORLD'S BEST PEANUT BUTTER COOKIES RECIPE - FOOD.COM



The World's Best Peanut Butter Cookies Recipe - Food.com image

The name of the recipe says it all. While it is my description of these cookies, it is also the actual name of the recipe that was printed in a small booklet of recipes that came out of a bag of Gold Medal Flour at least 40 years ago. Tried and true, this is the only peanut butter cookie recipe my mother ever made, and it is the only recipe I will use. Prepared as described below, the cookies are soft, yet crispy.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 36 cookies

Number Of Ingredients 8

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups self-rising flour
sugar, for coating

Steps:

  • Preheat oven to 375 degrees.
  • Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
  • Add egg and vanilla and beat in well with a spoon.
  • Gradually add the self-rising flour. Dough will be stiff.
  • Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
  • Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
  • Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
  • Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
  • Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
  • Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
  • Enjoy!

Nutrition Facts : Calories 89.8, FatContent 4.6, SaturatedFatContent 2, CholesterolContent 12.7, SodiumContent 114.9, CarbohydrateContent 11, FiberContent 0.4, SugarContent 6.1, ProteinContent 1.7

BANANA BREAD RECIPE WITH SELF RISING FLOUR



Banana Bread recipe with self rising flour image

Who doesn't love Banana Bread right? Now imagine having a recipe that is so easy and quick to make, you can enjoy it in only 45 minutes INCLUDING baking? Well, no need to imagine THIS is the recipe. Its quick, easy and DELICIOUS as always. Enjoy

Provided by Roman Horwarth

Categories     Breakfast    Dessert

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10

Number Of Ingredients 5

1 ½ Cups Self-Raising Flour
4 Small Bananas (over ripened if possible)
⅓ Cup Unsalted Butter
1 ½ Tsp Vanilla Extract
1 Large Egg

Steps:

  • How to prepare the Banana Bread Batter

Nutrition Facts : ServingSize 55 g, Calories 167 kcal, CarbohydrateContent 23 g, ProteinContent 3 g, FatContent 7 g, SaturatedFatContent 4 g, TransFatContent 1 g, CholesterolContent 35 mg, SodiumContent 9 mg, FiberContent 2 g, SugarContent 5 g

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