PEANUT BUTTER SHORTBREAD COOKIES
Enjoy the most peanuttiest peanut butter cookie you'll ever taste, cuz, it's all peanut butter.
Provided by Pat Lenaghan
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 45.9 g, Cholesterol 31 mg, Fat 23.4 g, Fiber 3 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 135.3 mg, Sugar 39.1 g
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
EASY PEANUT BUTTER COOKIES
With only four ingredients, these cookies couldn't be easier for our son, Jacob, to help whip up. He thinks it's fun helping prepare meals and snacks.-Valerie Ellsworth, Belvidere, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream peanut butter and sugar until light and fluffy, about 4 minutes. Beat in egg and vanilla. , Shape level tablespoonfuls into balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 350° for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.
Nutrition Facts : Calories 198 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
3-INGREDIENT SHORTBREAD COOKIES
These melt in your mouth. The secret is in the beating.
Provided by Carol
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C.)
- Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
- Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
- Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 12.6 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 6.5 g, Sodium 72.9 mg, Sugar 3.3 g
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES
These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
Provided by Christine Thomas Boss
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
- Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
- Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.8 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 52.9 mg, Sugar 6.9 g
PEANUT BUTTER SHORTBREAD COOKIES
Another excellent recipe by Diana Rattray who says: "these cookies are easy to prepare and they're egg-free. Drizzle melted chocolate over these shortbread cookies for the holidays. Use a food processor or electric chopper to chop the peanuts for this recipe." I just posted this good recipe for Ms. B and want to share it here. Enjoy it.
Provided by pink cook
Categories Dessert
Time 1h5m
Yield 4 dozens, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
- Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
- Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
- Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
- Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
Nutrition Facts : Calories 424.3, Fat 27.3, SaturatedFat 11.9, Cholesterol 40.7, Sodium 75.1, Carbohydrate 38.6, Fiber 2.4, Sugar 13.6, Protein 8.8
PEANUT BUTTER SHORTBREAD CUT-OUT COOKIES
These easy peanut butter shortbread cookies are delicious, simple to make and egg free. They're the perfect peanut butter treats for peanut lovers.
Provided by Diana Rattray
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 350 F.
- Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with an electric mixer until smooth and creamy. Beat in vanilla. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
- Chill for about 30 minutes.
- Roll out on a lightly floured board to about 1/4-inch thickness, cut with cookie cutters, and place on an ungreased baking sheet or baking sheet lined with a silicone mat. Or shape the dough into small balls, place on a cookie sheet, dip the flat bottom of a glass in granulated sugar and flatten gently to about 1/4-inch thickness.
- Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
- If desired, melt 1 cup chocolate chips with 2 teaspoons of shortening and drizzle over the cookies.
Nutrition Facts : Calories 105 kcal, Carbohydrate 9 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 28 mg, Sugar 3 g, Fat 7 g, ServingSize 4 dozen cookies (48 servings), UnsaturatedFat 0 g
EASY PEANUT BUTTER SHORTBREAD COOKIES
Make and share this Easy Peanut Butter Shortbread Cookies recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 25m
Yield 16-24 cookies
Number Of Ingredients 5
Steps:
- Grease a long jelly roll pan.
- Combine the frosting, peanut butter, flour, and egg at low speed until blended (can mix by hand).
- Stir in nuts if desired and press into pan.
- Bake at 325 for 15-20 minutes.
Nutrition Facts : Calories 213.2, Fat 14.8, SaturatedFat 3, Cholesterol 13.2, Sodium 141.5, Carbohydrate 15.9, Fiber 1.5, Sugar 11.2, Protein 6.7
PEANUT BUTTER SHORTBREAD
Make and share this Peanut Butter Shortbread recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla.
- combine flour and salt, gradually add to butter mixture -- beating at low speed till blended.
- roll dough to 1/2" thickness on lightly floured surface.cut with desired cutter.and place 2" apart on ungreased cookie sheet.
- bake at 275* for 45 minutes -- .
Nutrition Facts : Calories 228.1, Fat 13.7, SaturatedFat 6.7, Cholesterol 24.4, Sodium 146.8, Carbohydrate 23.1, Fiber 1, Sugar 7.9, Protein 4.2
EASY PECAN SHORTBREAD COOKIES
Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 84
Number Of Ingredients 5
Steps:
- To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
- In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
- Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
- Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg
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