RECIPES |
| NOTES |
Preheat oven to 350°F. Grease 2 cookie sheets. Sift together the flour, baking soda, and salt; set aside. Beat the butter and sugar in an electric mixer until light. Beat egg into butter and sugar. Add in peanut butter (and chips or peanuts). Blend in dry ingredients until just combined. Place in refrigerator for about 30 minutes to firm.
Roll teaspoonfuls of dough into balls. Place the balls onto the greased cookie sheets. With fork tines, make a crisscross pattern on each ball. Bake about 12 to 15 minutes.
Makes 24 cookies.
SUGAR COOKIES
1 stick unsalted butter, (or | 1 | / stick butter, | 1 cup sugar plus additional for coating the cookies | ||
|
| 2 |
|
| |
1 | / cup vegetable shortening), melted and cooled 1 large egg | ||||
2 |
|
|
|
| |
1 teaspoon vanilla |
|
| 2 cups | ||
2 teaspoon baking soda |
|
| 1 | / teaspoon salt | |
|
|
|
| 8 | |
Preheat the oven to 375°F. Lightly grease 2 cookie sheets. With an electric mixer, beat together the butter and 1 cup of the sugar until light. Add the egg and the vanilla and beat until well combined. Sift together the flour, the baking soda, and the salt. Add the flour mixture into the batter until it forms a dough. Put dough into a zippered bag and place in the refrigerator until firm.
Measure tablespoons of dough and roll into balls. Roll the balls in sugar and place 3 inches apart on cookie sheet. Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies for 8 to 12 minutes.
Makes about 32 cookies.
