ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: ISO--Soft Peanut Butter Cookie

Misc.

Peanut Butter & Jelly Cookies

1/2 cup Butter or Margarine
3/4 cup Peanut Butter
1/2 cup Sugar
3/4 cup Brown Sugar; firmly packed
1 large Egg
1 1/2 cup Unbleached All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
Jam or Jelly

Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees F. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumb print.

This recipe is from Cheshire's Crafts & Cuisine at http://www.cheshcat.com


MsgID: 0024765
Shared by: gramaj
In reply to: ISO: Soft Peanut Butter Cookie
Board: Cooking Club at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Angel Hair Pasta with Chicken
  • ANGEL HAIR PASTA WITH CHICKEN 2 tablespoons olive oil, divided use 4 skinless, boneless chicken breast halves, cut into 1-inch cubes 2 carrots, sliced diagonally into 1/4 inch pieces 1 (14 oz) package frozen broccoli ...
  • Peachy Pear Preserves (using peach Jell-O)
  • PEACHY PEAR PRESERVES about 26 unpeeled medium to large pears (to make 4 cups cut up or mashed pears, cooked) 3 cups sugar 2 boxes (2 oz. each) JELLO brand peach jello* Bring a pot of water to a boil, place whole pea...
  • Cannellini and Penne Soup (with red wine and arugula)
  • CANNELLINI AND PENNE SOUP 1 pound low-fat mild turkey Italian sausages, casings removed 1 onion, peeled and chopped 4 cloves garlic, peeled and pressed 1 (14 1/2-ounce) can fat-skimmed chicken broth 1 (8-ounce) ca...
  • Creamy Fruit Salad
  • CREAMY FRUIT SALAD 1 (11 oz) can mandarin oranges, drained 1 (8 1/4o z) can sliced peaches, drained 1 (8 oz) can pineapple chunks, drained 1 cup miniature marshmallows 4 oz cream cheese, softened 1/2 cup plain yogurt ...
  • Pistachio Chocolate Rum Muffins
  • PISTACHIO CHOCOLATE RUM MUFFINS 1/3 cup sugar 1/3 cup butter, softened 1 cup milk 2 eggs 2 tsp rum 2 cups flour 3 tsp baking powder 1 tsp salt 1/2 cup semisweet chocolate chips 1/2 cup pistachios, coarsely chopped 1/3...
ADVERTISEMENT
  • Japanese Curry Rice with Pork
  • JAPANESE CURRY RICE WITH PORK Cook thin pork steak. Put in fridge. Cook rice. Cut pork into cubes 1/2-inch. (Pork cuts easier when it is cold.) Cut up onion and bell pepper and fry till cooked. Add water and po...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: ISO--Soft Peanut Butter Cookie
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!