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Name: Peanut Butter Pals
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Baking soda; 3/4 c Creamy peanut butter; 1/2 c Margarine; softened, (1; 2 ts Vanilla; 1 1/4 c All-purpose flour; 1 Egg; 1 c Brown sugar packed

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INGREDIENTS

1/2 ts Baking soda
3/4 c Creamy peanut butter
1/2 c Margarine; softened, (1
2 ts Vanilla
1 1/4 c All-purpose flour
1 Egg
1 c Brown sugar ; packed

INSTRUCTIONS

Stir together flour and baking soda. Beat peanut butter, margarine, brown sugar and vanilla in large bowl on medium speed until creamy. Beat in egg until light and fluffy. Gradually stir in flour mixture. Divide dough in half. Wrap and refrigerate at least 2 hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Roll one half of dough 1/4 inch thick on well-floured surface. Cut with 4-inch gingerbread cutter. Repeat with remaining dough. Place 2 inches apart on cookie sheet. Bake 8 to 10 minutes or until edges are golden brown. Immediately remove from cookie sheet; cool completely. Decorate with colored frosting, colored sugar and assorted candies if desired. Makes about 2 dozen cookies. NOTES : I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997 Share a Cookie" section. Recipe by: Fleischmanns Margarine and Gold Metal Flour Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov 23, 1997

NOTES

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Peanut Butter Pals

1/2 ts Baking soda
3/4 c Creamy peanut butter
1/2 c Margarine; softened, (1
2 ts Vanilla
1 1/4 c All-purpose flour
1 Egg
1 c Brown sugar packed

Stir together flour and baking soda. Beat peanut butter, margarine, brown  sugar and vanilla in large bowl on medium speed until creamy. Beat in egg  until light and fluffy. Gradually stir in flour mixture. Divide dough in  half. Wrap and refrigerate at least 2 hours. Heat oven to 375 degrees.  Lightly grease cookie sheet. Roll one half of dough 1/4 inch thick on  well-floured surface. Cut with 4-inch gingerbread cutter. Repeat with  remaining dough. Place 2 inches apart on cookie sheet. Bake 8 to 10 minutes  or until edges are golden brown. Immediately remove from cookie sheet; cool  completely. Decorate with colored frosting, colored sugar and assorted  candies if desired. Makes about 2 dozen cookies.    NOTES : I found these recipes in the Heritage Newpaper, Detroit MI  Nov.19,1997 Share a Cookie" section.  Recipe by: Fleischmanns Margarine and Gold Metal Flour    Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov  23, 1997

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 6 Servings

Calories: 557
Calories from Fat: 146 (26%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2.2g
Cholesterol 35.2mg		11 %
Sodium 567.6mg		20 %
Potassium 361.5mg		10 %
Total Carbohydrate 96.3g		28 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 93.9g
Protein 10.6g		15 %
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: 557

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