Peanut Blossoms
1/2 cup butter
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar
1 egg
6 doz chocolate star candies
2 tbl milk
1 tsp vanilla extract
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 375F. In a large mixer bowl, beat butter, peanut butter, brown sugar and 1/2 cup granulated sugar until light and
floffy
. add egg, milk and vanilla and mix well. Combine flour, baking soda and salt and add to creamed ingredients. Using a rounded teaspoon, shape into one inch balls and roll in remaining 1/4 cup sugar. bake on
ungreased
cookie sheet about 8 minutes. remove from oven and place a chocolate candy in center of each cookie. press down until cookie starts to crack. return to oven and bake 2-3 minutes more. Makes about 6 dozen cookies at about 75 calories each.
PEANUT BUTTER CRISS CROSS
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
2 tsp baking soda
1/2 tsp salt
Cream butter, sugars, egg and vanilla. Stir in peanut butter. Stir in dry
ingreditents
. Shape into balls about the size of a walnut. Place on an
ungreased
cookie sheet. Press with back of fork to make
criss
-cross. Bake in 350F oven for about 10 minutes.
and one for any diabetics:
NO-BAKE PEANUT BUTTER OAT BARS
2 cups uncooked quick oats
1/2 cup peanut butter
4 tbl butter (1/2 stick) (her recipe calls for margarine here)
1/2 cup milk
1 tsp vanilla
Artificial sweetener to equal 6 tbl sugar (or to taste)
1 cup dark seedless raisins
In large skillet over low heat, toast oats until lightly browned, stirring. In large bowl, beat peanut butter and margarine with mixer at medium speed until smooth. Gradually beat in milk, vanilla and sweetener until mixed. Stir in raisins and oats. Evenly spread in 9x9 baking pan. Refrigerate until firm, at least 2 hours. Cut into 16 bars. Store, covered in refrigerator. 1 bar=1 bread and 1 1/2 fat exchanges.