PEANUT BUTTER CUTOUT COOKIES
I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.
Nutrition Facts : Calories 151 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
HOMEMADE PEANUT BUTTER
Alton Brown's Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.
Provided by Alton Brown
Time 5m
Yield approximately 1 1/2 cups
Number Of Ingredients 7
Steps:
- Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Nutrition Facts : Calories 109 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams
PEANUT BUTTER CUT-OUT COOKIES
This recipe is from the www.hersheys.com website. It is somewhat different from the other posted recipes so I thought it would be worth a shot. The picture on the website looks "yummy."
Provided by senseicheryl
Categories Dessert
Time 27m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Combine butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.
- Heat oven to 350°F Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.
- Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
- Drizzle CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE onto each cookie; garnish as desired.
- CHOCOLATE CHIP GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
- PEANUT BUTTER CHIP GLAZE: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.
- VARIATION: SLICE AND BAKE PEANUT BUTTER COOKIES: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6-inch rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4-inch thick slices. Proceed as directed for baking and cooling.
PEANUT BUTTER CUT-OUT COOKIES
These are a nice change from the traditional butter sugar cookie. Peanut Butter Lovers will enjoy these. You can find this recipe in the 2003 Country Woman Christmas Cookbook, as well as the Taste of Home's 2004 Treasury of Christmas Recipes Cookbook.
Provided by Cindi M Bauer
Categories Dessert
Time 2h18m
Yield 54 cookies
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter, peanut butter and sugars.
- Beat in the eggs, milk and vanilla.
- Combine the flour, baking powder & baking soda; add to creamed mixture and mix well.
- Cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-inch thickness.
- Cut with 2-inch to 4-inch cookie cutters.
- Place 2-inches apart on ungreased baking sheets.
- Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown.
- Cool for 1 minute, before removing from pans to wire rack to cool completely.
- Frost and decorate as desired.
- Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.
Nutrition Facts : Calories 90.5, Fat 4.4, SaturatedFat 1.7, Cholesterol 11.6, Sodium 56.3, Carbohydrate 11.2, Fiber 0.4, Sugar 6.2, Protein 2.1
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