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How to Make Flan
Peruvian Arroz con Pollo
Peanut Butter Cookies
peanut butter cookies
cup granulated sugar
cup packed brown sugar
cup peanut butter
cup butter or margarine, softened
cups all-purpose flour*
teaspoon baking soda
teaspoon baking powder
Additional granulated sugar
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
*If using self-rising flour, omit baking soda, baking powder and salt.
Omit 1/2 cup granulated sugar; increase packed brown sugar to 1 cup. Omit shortening; increase butter or margarine, softened, to 1/2 cup. After stirring in flour, baking soda, baking powder and salt, stir in 1 cup peanut butter chips. Shape dough into balls as directed. Dip tops of balls into sugar, but do not flatten. Bake as directed.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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