Recipes
Peanut Butter Cookies
Makes a huge batch but can easily be halved. Certain children
have been raised on these. A family favourite.
One serving is as many as can be held between thumb and index finger.
| Ingredients | Imperial x1 | Metric x 1 |
| Butter or margarine, softened | 1 cup | 250 ml |
| Brown sugar, packed | 1 cup | 250 ml |
| Granulated sugar | 1 cup | 250 ml |
| Eggs | 2 | 2 |
| Smooth peanut butter | 1 cup | 250 ml |
| All-purpose flour | 3 cup | 750 ml |
| Baking soda | 2 tsp | 10 ml |
| Salt | 1/4 tsp | 1 ml |
METHOD
Cream butter and both sugars together. Beat in eggs, 1 at a time. Mix in peanut butter.
Stir in flour, baking soda and salt. Shape into small balls. Place on
un-greased cookie
sheets allowing room for expansion.
Press with fork dipped in a little flour. Bake in 375F
(190C) oven for 10 to 12 minutes (try one of two cookies first and adjust time up or down)
but don't over-bake. Makes 6 dozen.
Peanut Butter Chip Cookies:
Add 1 to 2 cups (250-500 ml) semisweet
chocolate chips.
Peanut Butter Jelly Nests: Shape dough into 1 inch (2.5 cm) ball.
Place on cookies sheet. Press with thumb to indent.
Bake in 375F (190C) oven for 5
minutes. Press again. Bake for 7 to 10 minutes more. Fill with red raspberry or strawberry
jelly while cookies are
still warm or store and fill as needed.
