PEANUT BUTTER SANDIES
Delicious peanut butter cookie with a silky nutty flavor and shortbread like texture. This dough is somewhat unusual in that it relies on both butter and oil in order to create a delightful consistency. You can easily make this cookies a bit larger, up to 1 1/4-inch, without changing the expected baking time.
Provided by justcallmetoni
Categories Drop Cookies
Time 22m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Prepare baking sheets with parchment paper or with a light coating of cooking spray.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, cream together the powdered sugar, brown sugar, oil, butter and peanut butter together for 2 to 3 minutes until light and fluffy. Add in the egg and vanilla and beat another 1 or less until combined.
- Beat or stir in the dry ingredients until fully incorporated.
- Using rounded tablespoons, shape dough into balls about 1-inch in diameter. Place balls on baking sheet and flatten using the bottom of a glass or use a fork tines to create a criss-cross pattern. If desired, sprinkle a bit of chopped peanuts on top. Since they do not spread much, you can fit 16 on a standard sized sheet.
- Bake in the top third of a pre-heated oven for 5 minutes. Rotate the baking sheet and bake an additional 5-7 minutes, until the cookies have lightly browned on top. Remove from oven and allow to cool for 2 or 3 minutes. Place on cooling rack until fully cooled.
- These can be stored in an airtight container for up to a week.
- You can also freeze the raw dough and defrost in the fridge later.
Nutrition Facts : Calories 69.9, Fat 4.2, SaturatedFat 1.1, Cholesterol 6.6, Sodium 46.8, Carbohydrate 7.3, Fiber 0.3, Sugar 3.7, Protein 1.1
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