Grandma Mccarvers Peanut Butter Crisscrosses Recipe 55 Recipes

GRANDMA MCCARVER'S PEANUT-BUTTER CRISSCROSSES RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. Thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Stir dry ingredients into creamed mixture. Form into 1" balls, place on ungreased cookie sheet. Press each with back of a fork to make crisscross. Bake 10 to 12 minutes or until lightly browned. Remove from oven and allow cookies to cool on cookie sheet for 1 minute. Remove to wire rack and cool completely. Variations: Monster Cookies: Use an ice cream scoop to measure dough. Roll into balls. Place about 5 cookies on large cookie sheet. Make crisscross design. Bake for 16 to 18 minutes or until lightly browned. Remove from oven. Allow to cool on cookie sheet for 1 to 2 minutes. Remove to wire rack and cool completely. Soft Peanut Butter Cookies: Decrease shortening to 1/2 cup and add 1 stick of softened butter with the shortening. Glazed Cookies: Melt 1 cup of peanut butter chips and 1 tablespoon of shortening over low heat or in the microwave. Using a spoon, drizzle over cooled cookies.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

GRANDMA`S SOFT WHITE COOKIES RECIPE - (4.6/5)

Steps:

• In a large bowl, cream shortening and sugar; add eggs and vanilla. In a small bowl, combine buttermilk and baking soda. Stir in half the buttermilk mixture. Combine flour, nutmeg, salt and baking powder. Stir in dry ingredients alternately with buttermilk mixture. Dough will be tender. With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour. Cut out cookies with a round cookie cutter. Bake on a greased cookie sheet. Bake for 10 minutes (I baked mine 12 minutes and they were super soft) at 350 degrees. Do Not Overbake. The cookies should be soft. Cool completely and spread with pink icing.

GRANDMA MCCARVER'S PEANUT BUTTER CRISSCROSSES

Steps:

• 1. Preheat oven to 350 degrees. Grease or spray cookie sheets with cooking spray. In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, thoroughly cream shortening, sugars, and vanilla. Add eggs and beat thoroughly; stir in peanut butter. Gradually beat dry ingredients into creamed mixture. Form into 1" balls and dip tops or roll in sugar; place on cookie sheet. Press each with back of a fork to make crisscross design. Bake 10-12 minutes or until golden brown. Remove from oven and cool on cookie sheets for 1 minute. Cool completely on wire rack.
• 2. Peanut Butter Glaze: Combine peanut butter chips and shortening in microwave safe bowl. Stir at 15 second intervals until mixture is melted. Drizzle over cookies. Let set until glaze hardens.
• 3. Note: These cookies are best when well browned. For Giant Cookies: Roll 4 scoops into balls. Bake about 20 minutes or until well browned. I use a large cookie sheet which allows me to bake 4-6 large cookies at a time.