Peanut Butter Spritz Fingers Recipes

PEANUT BUTTER SPRITZ FINGERS

Steps:

• In large mixing bowl, cream butter, peanut butter and sugars until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture.
• Cover and refrigerate for 30 minutes or until easy to handle.
• Using a cookie press fitted with a star disk, press dough 2 inches apart into long strips on an ungreased baking sheets.
• Cut each strip into 2-inch pieces (do not separate pieces).
• Bake at 350 degrees for 7-9 minutes or until golden brown.
• Remove to wire rack to cool.
• In a microwave-safe bowl, melt candy bars, stir until smooth.
• Dip one end of each cookie into chocolate, then into peanuts.
• Place on waxed paper; let stand until set.

PEANUT BUTTER FINGERS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

PEANUT BUTTER FINGERS

Steps:

• Cream margarine (or butter), sugars, and peanut butter.
• Add eggs and mix til light and fluffy.
• Add flour, baking soda and salt, mix well.
• Add vanilla and oats, mix well.
• Spread into a greased jelly roll sheet pan (10 1/2 by 15 1/2).
• Bake for 25-30 minutes at 350 degrees.
• Frost with 1/2 C peanut butter and 1 C powdered sugar, 2 tbls margarine and enough milk to make light and fluffy.
• Cut while warm.
• DO NOT OVERBAKE.

PEANUT BUTTER FINGERS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until fluffy.
• Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla.
• Add flour and oats; mix well.
• Spread in buttered 13-inch by 9-inch inch pan.
• Bake 20 to 25 minutes, until lightly browned.
• Sprinkle immediately with chocolate morsels.
• Let stand 5 minutes to melt; spread chocolate over cookie crust.
• Combine powdered sugar, 1/4 cup peanut butter, and enough milk to make a drizzling consistency.
• Mix well.
• Drizzle evenly over bars.

PEANUT BUTTER SPRITZ FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.