Blueribbonpeanutbuttercookies Recipes

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BLUE RIBBON PEANUT BUTTER COOKIES



Blue Ribbon Peanut Butter Cookies image

I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.

Provided by 1 Cookin Texan 1954

Categories     Dessert

Time 25m

Yield 4 dozen

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine (I always use butter)
1/2 cup peanut butter (crunchy or smooth)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (use to roll cookie balls in)

Steps:

  • Cream butter, peanut butter, both sugars, egg and vanilla.
  • Sift together all the dry ingredients; blend into creamed mixture.
  • Shape in 1 inch balls; roll in granulated sugar.
  • Place 2 inches apart on a ungreased cookie sheet.
  • Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
  • Bake at 375 degree oven for 10 to 12 minutes.
  • Cool slightly; remove from pan.

Nutrition Facts : Calories 852.6, Fat 40.8, SaturatedFat 18.4, Cholesterol 107.5, Sodium 758.7, Carbohydrate 113.2, Fiber 3, Sugar 79.8, Protein 14

BLUE RIBBON PEANUT BUTTER COOKIES



Blue Ribbon Peanut Butter Cookies image

Melt in your mouth crispy tender crumb cookie. Minnesota State Fair cookie entry blue ribbon winner. Exceptional!

Provided by Pastryismybiz

Categories     Dessert

Time 30m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1/2 cup Butter Flavor Crisco
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg, room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Beat shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.
  • Add egg and beat until incorporated.
  • Sift together in separate bowl the flour, baking powder, soda and salt. Stir with whip until well blended.
  • Add flour mixture to mixing bowl and mix on low speed until just incorporated. Do not overmix.
  • Chill for 1 hour.
  • Roll in balls about the size of golf balls on ungreased cookie sheet.
  • Flatten, criss-cross fashion with a fork dipped in sugar.
  • Bake at 350° for 10-12 minutes.
  • Leave cookies on cookie sheet exactly 1 minute before transferring to rack to cool completely.

Nutrition Facts : Calories 86.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 7.5, Sodium 67.1, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5

FLOURLESS PEANUT BUTTER COOKIES



Flourless Peanut Butter Cookies image

"Heavy, yummy, and very peanut-buttery. You'll need lots of milk to eat these!!"

Provided by Stephanie T.

Yield 6

Number Of Ingredients 3

1 cup peanut butter
1 cup white sugar
1 egg

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

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