How To make Slice& Bake Peanut Butter Cookies
2 cups shortening
2 cups sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla
4 eggs
5 cups flour
4 teaspoons baking soda
Cut four 14"x12" pieces of waxed paper or plastic wrap; set aside. Cream shortening, sugars, and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10 inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw dough. Preheat oven to 350F. Cut dough into slices or chunks. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks.
How To make Slice& Bake Peanut Butter Cookies's Videos
BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
3 INGREDIENT HOMEMADE PEANUT BUTTER BROWNIES
I hope you like my recipe for 3 ingredient homemade peanut butter brownies.
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs.
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Ingredients
500 Grams of smooth peanut butter
1/2 Cup of self raising flour
2 Eggs Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Butter Cookies
These crisp, delicious butter cookies have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more.
RECIPE:
Good old fashioned butter cookies are hard to beat! These holiday staples are delicious any time of the year and the best part is the dough can be made months ahead and baked of for an amazing on demand treat! I love the simple flavors and perfect crumb of the cookie. They’re light and not too sweet so I can eat them en mass and still have a skip in my step!
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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Baking Delicious Peanut Butter Cookies | Paul Hollywood's Easy Bakes
In this video, Paul shows how to bake his delicious and moreish Peanut Butter Cookies. Full instructions and ingredients are below...
160g butter, softened
275g smooth peanut butter
135g caster sugar
135g soft light brown sugar
2 medium eggs
250g plain flour
1 tsp baking powder
50g salted peanuts, roughly chopped
In a large bowl, cream the butter, peanut butter and sugars together using an electric whisk until smooth and fluffy. Mix in the eggs, one at a time.
Add the flour with the baking powder, and chopped peanuts. Mix well to form a stiff dough..
Tip onto a large sheet of baking paper or cling film and roll the dough into a cylinder, 28cm long and 9cm wide. Wrap in the paper or cling film and place in the fridge for at least 2 hours to firm up.
Heat your oven to 170°C/Fan 150°C/Gas 3 and line 2 baking trays with baking paper.
Unwrap the dough, cut into 16 equal slices and place on the prepared trays. Bake for 14–16 minutes until the cookies are golden, risen and slightly cracked on the surface – they will still be soft when you remove them from the oven.
Leave the cookies to firm up on the tray for a few minutes before transferring them to a wire rack to cool completely.
#PaulHollywood #EasyBakes #PeanutButterCookies
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The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person
The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person
In this episode of Dessert Person, we show you three ways to make Peanut Butter Cookies
Peanut Butter & Concord Grape Sandwich Cookies
2 1/2 cups all-purpose flour (11.4 oz / 325g)
1/2 teaspoon baking soda
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g), plus more for sprinkling tops
2 sticks unsalted butter (8 oz / 227g). room temperature
1/2 cup packed light brown sugar (3.5 oz / 100g)
1/2 cup granulated sugar (3.5 oz / 100g), plus more for for sprinkling tops
1 cup natural crunchy peanute butter (9 oz / 260g)
2 large eggs (3.5 oz / 100g)
1 teaspoon vanilla extract
Concord Grape Jam (pg 165)
Video Breakdown
0:00 Start
0:01 How To Make Peanut Butter Cookies
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar