Blue Ribbon Peanut Butter Cookies Recipes

WORLD'S BEST PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.
• Mix in peanut butter then blend in egg and vanilla.
• With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.
• Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).

MARY'S PEANUT BUTTER COOKIES RECIPE

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Combine margarine, peanut butter, sugars, egg and vanilla.
• 3. In a separate bowl sift together dry ingredients and add to wet mixture.
• 4. Form into small balls, roll in remaining sugar and flatten with a fork... creating a criss-cross design.
• 5. Bake 10-12 minutes until practically perfect.
• 6. Note: You can substitute butter for the margarine, but I actually prefer the reduced-fat margarine in this recipe. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

BLUE RIBBON PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, both sugars, egg and vanilla.
• Sift together all the dry ingredients; blend into creamed mixture.
• Shape in 1 inch balls; roll in granulated sugar.
• Place 2 inches apart on a ungreased cookie sheet.
• Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
• Bake at 375 degree oven for 10 to 12 minutes.
• Cool slightly; remove from pan.