KRAZY KANUCK PEANUT BUTTER COOKIES
Preheat oven to 175 degrees C
125 ml butter or margarine
125 ml peanut butter
125 ml white granular sugar
125 ml brown sugar
275 ml all purpose flour
5 ml baking soda
pinch of salt
In a big bowl, cream together butter/margarine, peanut butter, and sugars. Add egg and mix thoroughly. In a separate bowl, mix flour, baking soda and salt. Add dry ingredients to wet and mix. Might have to get rid of the spoon and get your hands in there. If the batter is too mushy, add more flour. If it is too dry, you are screwed! Oops, well, could try adding more butter/margarine and/or peanut butter.
Take a teaspoon of batter into your hands and roll batter into a ball. It should not crack or stick to your hands. Place balls on the baking sheet (ungreased! - already mega calories!) I usually put three across the width, but you might be able to manage four if they are small. The cookies should not spread that much. Back to the balls - gently press a fork on top of each ball to flatten slightly and make a nice pattern.
Bake in over for approximately 10 minutes. Keep an eye and when they are a golden colour take them out. Some people love reallly dark peanut butter cookies, so can experiment a little with the baking time.
Best eaten right away (once cooled slightly). Store in an airtight container to prevent drying. For a variation you can add raisins or chocolate chunks to the recipe for especially yummy cookies.
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