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Name: Peanut Butter Cookies #03
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 84
Cuisine: American
Ingredients: 1/2 ts Vanilla extract; 1/2 c Creamy peanut butter; 1 c All-Purpose Flour sifted; 1 tb Water; 1 Egg beaten; 1/2 ts Baking soda; 1/2 c Butter or margarine; 1/2 c Granulated sugar; 1/4 ts Salt; 1/2 c Light brown sugar; firmly

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INGREDIENTS

1/2 ts Vanilla extract
1/2 c Creamy peanut butter
1 c All-Purpose Flour ; sifted
1 tb Water
1 Egg ; beaten
1/2 ts Baking soda
1/2 c Butter or margarine
1/2 c Granulated sugar
1/4 ts Salt
1/2 c Light brown sugar; firmly

Servings

INSTRUCTIONS

Heat oven to 325 degrees. Grease cookie sheets lightly with unsalted shortening. Sift together flour, baking soda and salt. Work butter in a bowl until creamy. Add sugars and beat until well blended. Add egg and vanilla and beat well. Blend in water and peanut butter. Gradually add dry ingredients and beat until smooth. Drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets; flatten, crisscross style, with a fork dipped in flour. Bake 12-15 minutes, or until lightly browned. Remove cookies to wire racks and cool. Makes about 7 dozen cookies. FROM SHARON KAYLOR, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Peanut Butter Cookies #03

1/2 ts Vanilla extract
1/2 c Creamy peanut butter
1 c All-Purpose Flour sifted
1 tb Water
1 Egg beaten
1/2 ts Baking soda
1/2 c Butter or margarine
1/2 c Granulated sugar
1/4 ts Salt
1/2 c Light brown sugar; firmly

Heat oven to 325 degrees. Grease cookie sheets lightly with unsalted  shortening. Sift together flour, baking soda and salt. Work butter in a  bowl until creamy. Add sugars and beat until well blended. Add egg and  vanilla and beat well. Blend in water and peanut butter. Gradually add dry  ingredients and beat until smooth. Drop slightly rounded teaspoonfuls of  dough 2 inches apart on prepared cookie sheets; flatten, crisscross style,  with a fork dipped in flour. Bake 12-15 minutes, or until lightly browned.  Remove cookies to wire racks and cool. Makes about 7 dozen cookies.    FROM SHARON KAYLOR,    REDBOOK, DEC 1972, "THE GREAT    CHRISTMAS COOKIE-SWAP COOKBOOK"    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 84 Servings

Calories: 37
Calories from Fat: 27 (73%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.6g
Cholesterol 4.9mg		1 %
Sodium 32.7mg		1 %
Potassium 14.3mg		0 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 2.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 37

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