1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
For chewier cookies, bake at 300°F for 15 minutes.
1 pound (454 grams) confectioners' (powdered or icing) sugar
Peanut Butter Fudge: Line the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with aluminum foil or wax paper. Butter the foil or wax paper.
Place the peanut butter, butter, and salt in a large microwaveable bowl and cook in the microwave for two minutes on high. Stir and continue to microwave (if needed) until the ingredients are completely melted. Stir in the vanilla extract and confectioners (powdered or icing) sugar. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or spoon. Cover and place in the refrigerator until cool.
To serve, cut into 1 inch (2.5 cm) pieces. Can be stored in the refrigerator for up to one week.
Makes about 64 - one inch (2.5 cm) pieces of fudge. Preparation time 20
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Like sex, coffee, and beer, peanut butter is one of the "bad" things in life that are actually good for you. Sure, it's high in calories, but that's because it's packed with the same healthy monounsaturated fats as olive oil -- the original death-defying potion. But olive oil tastes rotten with grape jelly, and it makes your bagel all floppy. So peanut butter's a better choice. It's heart therapy you can spoon straight out of the jar.
Sign on for the Skippy Diet and not only can you reduce your risk of heart disease, but you may also increase your body's production of testosterone. And testosterone can help you grow big muscles, have firmer erections, and quite possibly land a high-paying job in the adult-film industry.
But even those benefits pale in comparison with the newest discovery about monounsaturated fats, and peanut butter in particular. According to research from Brigham and Women's Hospital, people who eat a diet high in foods like olive
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? c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
? c. nonfat dry milk
2? c. flour
1? tsp. baking powder
1 tsp. baking sodanonstick cooking spray
Utensils:oven (you'll need help from your adult assistant)forksmall bowllarge bowlmixing spoonmuffin/cupcake tinpaper muffin/cupcake linerswire rackmeasuring cups and spoons
Directions:Preheat oven to 350° F (180° C).In a small bowl, break the eggs and use a fork to beat them a little bit.In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.Add the flour, baking powder, and baking soda into the large bowl. Mix again.Line a muffin tine with paper liners or
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Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake peanut butter cookies at 375° for about 10 to 12 minutes.
