KitchenAid KSM100PSWW Use & Care Guide - Page 84

Peanut Butter Cookies

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ENGLISH PEANUT BUTTER COOKIES YIELD: 36 SERVINGS (1 COOKIE PER SERVING) 1⁄2 cup peanut butter 1⁄2 cup butter or margarine, softened 1⁄2 cup granulated sugar 1⁄2 cup brown sugar 1 egg 1⁄2 teaspoon vanilla 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 11⁄4 cups all-purpose flour Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat until mixture is smooth, about 1 minute. Stop and scrape bowl. Add sugars, egg and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to Stir Speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds. Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to 1⁄4-inch thickness. Bake at 375°F until golden brown, about 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks. PER SERVING: 83 CAL, 2 G PRO, 10 G CARB, 4 G FAT, 6 MG CHOL, 81 MG SOD 82 COOKIES, BARS, AND CANDIES

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PEANUT BUTTER COOKIES
YIELD:
36 SERVINGS (1 COOKIE PER SERVING)
ENGLISH
82
COOKIES, BARS, AND CANDIES
1
/
2
cup peanut butter
1
/
2
cup butter or margarine,
softened
1
/
2
cup granulated sugar
1
/
2
cup brown sugar
1 egg
1
/
2
teaspoon vanilla
1
/
2
teaspoon baking soda
1
/
4
teaspoon salt
1
1
/
4
cups all-purpose flour
Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 6 and beat until mixture is smooth, about 1 minute. Stop and scrape
bowl. Add sugars, egg and vanilla. Turn to Speed 4 and beat about 1 minute.
Stop and scrape bowl.
Turn to Stir Speed. Gradually add all remaining ingredients to sugar mixture and
mix about 30 seconds. Turn to Speed 2 and mix about 30 seconds.
Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking
sheets. Press flat with fork in a criss-cross pattern to
1
/
4
-inch thickness.
Bake at 375°F until golden brown, about 10 to 12 minutes. Remove from baking
sheets immediately and cool on wire racks.
PER SERVING:
83 CAL, 2 G PRO, 10 G CARB, 4 G FAT, 6 MG CHOL, 81 MG SOD