Time 32m Yield 50 biscuits Number Of Ingredients 5 Steps:
Cream butter and sugar until thick and pale. Stir in egg, then sifted flour a little at a time, then nuts. see intro. Stir to combine. Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten. Cook 350F/180C for 20 minutes until golden brown. (I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).
Yield 36 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts. Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.
Time 25m Yield 4 dozen. Number Of Ingredients 8 Steps:
In a bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool.
Time 17m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees. Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly. Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed. Knead dough gently on lightly floured pastry cloth for about 30 seconds. Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits. Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides. Bake at 450 degrees for 10-12 minutes. Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
Time 27m Yield Makes 16 Number Of Ingredients 4 Steps:
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment. Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough. Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time. Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Time 1h25m Yield 24 Number Of Ingredients 9 Steps:
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Yield Yields about 30 cookies Number Of Ingredients 9 Steps:
Preheat the oven to 350°F. Butter a baking sheet. In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well. Add the flour, baking powder, and peanuts. Blend well. Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool. Drizzle the melted chocolate over the cooled cookies. Store in a cool, dry place.
Time 40m Yield Makes Cookies Number Of Ingredients 0 Steps:
Preparation method 1.Preheat the oven to 180C/350F/Gas 4. 2.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. 3.With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. 4.Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. 5.Place in the oven and bake for ten minutes, or until just turning golden-brown. 6.Transfer the cookies to a wire rack and allow to cool for ten minutes. 7. Transfer to a plate and dust with icing sugar
