Recipe: Peanut Butter Cookies with Orange - 7 recipes (and a question for nina)

Are you looking for the recipe for these cookies, or just the cookbook? If the later, that obviously depends on the recipe! Below are some options. Let us know which one, and we may be able to pinpoint the cookbook. The Family Circle Cake & Cooky Cookbook has a recipe for peanut butter orange cookies that is probably the most common one in circulation.

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RECIPES IN THIS FILE:
Peanut Butter Orange Cookies
Peanut-Butter Crisscrosses
Marble Peanut Butter Cookies
Peanut Butter Cookies
Range Peanut Butter Chip Cookies
Chewy Peanut Butter Orange Cookies
Black Eyed Susans

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PEANUT BUTTER ORANGE COOKIES

2 cups sifted flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup peanut butter
1/2 cup shortening
Grated rind of 1 orange
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/4 cup orange juice

Sift together flour, baking soda, baking powder and salt in a bowl.

In another bowl, cream together peanut butter, shortening and orange rind. Add in sugar and brown sugar until well creamed. Add in egg. Add dry ingredients to creamed mixture, alternating with orange juice. Cover bowl and chill.

WHEN READY TO BAKE:
Shape dough into balls and place on prepared cookie sheet. Using a fork press them down, making a criss-cross pattern.

Bake at 375 degrees F for 10-12 minutes until lightly browned. Cool on rack.

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PEANUT-BUTTER CRISSCROSSES
Makes 2 to 3 dozen cookies

2 cups sifted regular flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/2 cup granulated white sugar
1 egg
1/4 cup orange juice

Measure flour, baking soda, baking powder and salt into a sifter; set aside.

In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy; beat in egg. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough. Chill until firm enough to handle.

WHEN READY TO BAKE:
Roll dough, a teaspoon at a time, into balls; place 3-inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork.

Bake at 375 degrees F for 12 minutes or until golden. Remove from cookie sheet and cool completely on a wire rack.

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MARBLE PEANUT BUTTER COOKIES
Makes 14-18 cookies

1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup and 1/3 cup creamy peanut butter, divided use
1/3 cup sugar
1/3 cup brown sugar, packed
3 tbsp. orange juice
1/3 cup creamy peanut butter

Stir flour, baking soda and salt; set aside.

Beat butter and 1/2 cup peanut butter for 30 seconds. Add sugar and brown sugar and beat until fluffy. Shape into a 7-inch long roll. Wrap in waxed paper or clear plastic and chill overnight.

WHEN READY TO BAKE:
Cut dough into 1/8- to 1/4-inch slices onto an ungreased cookie sheet. Place about 1 teaspoon of the remaining peanut on each slice. Cover with the remaining slices. Let stand until softened, then seal edges with a fork.

Bake in a 350 degree oven 15 minutes or until done.

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PEANUT BUTTER COOKIES

1 1/2 cups sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 tsp. grated fresh orange rind
1 1/2 tsp. pure vanilla extract
1 egg, well beaten
1/3 cup orange juice
Sugar substitute equivalent to 1/2 cup sugar
3/4 cup seedless raisins

Preheat oven to 400 degrees F.

Sift together flour, baking powder and salt; set aside

Cream together butter, peanut butter, orange rind, and vanilla. Add egg, orange juice, and sweetener; blend well. Add dry ingredients gradually; mix well after each addition. Add raisins; mix well.

Measure 1 level tablespoon of dough for each cookie. Roll between hands to form ball. Place 2-inches apart on an ungreased cookie sheet; flatten with fork.

Bake about 15 minutes.

Store cooled cookies in a tightly covered tin. These cookies have better flavor and texture 24 hours after baking.

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RANGE PEANUT BUTTER CHIP COOKIES
Makes 4 dozen

3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 tbsp. fresh grated orange peel
1/4 cup fresh orange juice
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 (6 oz.) pkg. peanut butter chips
1/2 cup chopped nuts (optional)

Cream together in a large bowl the sugar and butter. Blend in the eggs, orange peel and orange juice.

Sift together the flour, baking soda and salt. Add the sifted ingredients to the creamed mixture. Mix well.

Stir in the peanut butter chips and the nuts. Drop the dough from a teaspoon onto lightly greased cookie sheets.

Bake until lightly browned, about 10-12 minutes at 375 degrees F. Cool on a wire rack.

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CHEWY PEANUT BUTTER ORANGE COOKIES

1 cup butter, softened
1 cup peanut butter (natural, unsweetened peanut butter)
1 cup brown sugar
1 cup white granulated sugar
2 eggs (no frozen egg whites!)
1/4 cup orange juice
1 tsp vanilla
3 cups flour
2 tsp baking soda

Combine butter, peanut butter, sugars, eggs, orange juice and vanilla.

Sift flour and baking soda together; add to peanut butter mixture and mix well. Drop by teaspoon onto lightly greased baking sheets.

Bake ay 375 degrees F for 7-10 minutes. Cool on wire rack. Keep in an air-tight jar and they will stay chewy.

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BLACK EYED SUSANS
Makes about 1 1/2 dozen cookies

FOR THE FILLING:
1 cup chopped SunMaid Raisins
1/2 cup orange juice
1/2 tsp. grated orange peel
1/4 cup sugar
Dash salt

FOR THE DOUGH:
1/2 cup margarine, softened
1/2 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking powder
1/4 tsp salt

TO PREPARE THE FILLING:
In small saucepan, combine all filling ingredients. Cook over medium heat, stirring frequently, until sugar dissolves and mixture thickens slightly. Cool while preparing dough.

TO PREPARE THE DOUGH:
In medium bowl, cream margarine, peanut butter, sugar, egg and vanilla.

In small bowl, sift flour with baking powder and salt; stir into creamed mixture. Cover and chill several hours.

Roll out dough on lightly floured surface to 3/8-inch thickness. Cut into 3-inch rounds with cookie cutter. Place 2 teaspoons of filling in centers of half the dough rounds.

Cut small circles from centers of remaining dough rounds.* Place on top of raisin-filled rounds. Press edges together lightly to seal. Place on greased baking sheets.

Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Cool on baking sheets few minutes. Remove to wire rack to cool completely.

*A doughnut cutter works well. Simple cut 1/2 of dough with holes and 1/2 without.