KitchenAid KSM90PS Instruction and Recipe Booklet - Page 49

Peanut Butter Cookies

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ķ౞ĸ PEሑAሑNሑUሑT ሑBUሑTᇺTሑ ERሑCሑOሑOሑKሑIEሑSሑሑሑሑ ⁄12 cup peanut butter ⁄12 cup margarine or butter, softened ⁄12 cup sugar ⁄12 cup firmly packed brown sugar 1 egg ⁄12 teaspoon vanilla ⁄12 teaspoon baking soda ⁄14 teaspoon salt 11⁄4 cups all-purpose flour Place peanut butter and margarine in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugar, brown sugar, 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 for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks. Yield: 36 servings (1 cookie per serving). Per serving: About 83 cal, 2 g pro, 10 g carb, 4 g fat, 6 mg chol, 81 mg sod. 47

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a
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QQQQQQQQQQQ s QQQQQQQQQQQ
PEANUT BUTTER COOKIES
47
1
/
2
cup peanut butter
1
/
2
cup margarine or
butter, softened
1
/
2
cup sugar
1
/
2
cup firmly packed
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 margarine in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about 1 minute, or until mixture is
smooth. Stop and scrape bowl. Add sugar, brown
sugar, 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 for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately and
cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g pro, 10 g carb,
4 g fat, 6 mg chol, 81 mg sod.