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616 - Peanut Butter Sandwich Cookies




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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616 - Peanut Butter Sandwich Cookies

(by Shirley McNevich)


1/2 cups butter
1 cup white sugar
1 tsp. vanilla
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups flour
Your favorite brand of peanut butter (about a cup)

In a mixer, add butter, white sugar--beat. Add egg and vanilla--beat. Add salt and
baking soda--beat. Slowly add the flour--beat (if it gets too stiff for your mixer,
continue by hand using a wooden spoon). Divide the dough into two portions. Flour
your counter; add one portion of the dough to the flour, flour the top of the dough and
using your hands roll it back and forth until you have a log. Wrap the log in Saran
Wrap, place it in a container. Repeat with the second portion of dough and place it in
the same container. Refrigerate the dough overnight. Unwrap the rolls from the Saran
Wrap and using a knife, slice the rolls into 1/4" thick cookies. Place cookies on
greased cookie sheets 2" apart. Bake at 350 degrees for 10 minutes. Remove
cookies from cookie sheets and let them cool completely. Spread one cookie with
peanut butter and top with a second cookie, and then lightly press together. Keep
leftover cookies refrigerated.


 

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