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Slice and Bake Peanut Butter Cookies

slice-and-bake-peanut-butter-cookies

Cook Time: 9 Min

Yield: 7 Servings

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slice-and-bake-peanut-butter-cookies

Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. creamy peanut butter
  • 3/4 C. sugar
  • 1/2 C. firmly packed brown sugar
  • 2 large eggs
  • 1 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3/4 C. finely chopped peanuts

Directions

  1. BEAT shortening, peanut butter, sugar, brown sugar, eggs, milk and vanilla in large bowl with mixer until light and fluffy. Combine flour, baking soda, baking powder and salt in medium bowl. Add to shortening mixture. Blend well.
  2. DIVIDE dough into three equal parts. Shape each third into a roll 7-inches long and 1 1/2-inches in diameter. Sprinkle nuts in shallow baking pan. Roll dough in nuts, pressing lightly. Wrap rolls tightly in wax paper or plastic wrap. Refrigerate at least 3 hours.
  3. HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
  4. BAKE 7 to 9 minutes or until set. Remove to cooling rack.

Slice and Bake Peanut Butter Cookies

slice-and-bake-peanut-butter-cookies

Cook Time: 9 Min

Yield: 7 Servings

Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. creamy peanut butter
  • 3/4 C. sugar
  • 1/2 C. firmly packed brown sugar
  • 2 large eggs
  • 1 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 3/4 C. finely chopped peanuts

Directions

  1. BEAT shortening, peanut butter, sugar, brown sugar, eggs, milk and vanilla in large bowl with mixer until light and fluffy. Combine flour, baking soda, baking powder and salt in medium bowl. Add to shortening mixture. Blend well.
  2. DIVIDE dough into three equal parts. Shape each third into a roll 7-inches long and 1 1/2-inches in diameter. Sprinkle nuts in shallow baking pan. Roll dough in nuts, pressing lightly. Wrap rolls tightly in wax paper or plastic wrap. Refrigerate at least 3 hours.
  3. HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
  4. BAKE 7 to 9 minutes or until set. Remove to cooling rack.

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