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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Skippy Creamy Style Cookies Recipe

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This recipe for Skippy Creamy Style Cookies is from Like Mom Used to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ c. all-purpose flour
1 t. baking powder
1 t. baking soda
¼ t. salt
1 c. SKIPPY® Natural Creamy Peanut Butter Spread
¾ c. butter
¾ c. granulated sugar
¾ c. firmly packed brown sugar
2 large eggs
1 t. vanilla extract
Directions:
Directions:
1. Heat oven to 350°F.
2. In small bowl, combine flour, baking powder, baking soda and salt; mix well.
3. In large bowl, beat together peanut butter spread and butter with electric mixer until smooth. Beat in granulated and brown sugars, eggs and vanilla until blended. Beat in flour mixture just until blended. (Refrigerate dough until easy to handle, if needed.)
4. Shape dough into 1-inch balls. Arrange cookies 2 inches apart on ungreased baking sheets. Gently flatten each cookie; press crisscross pattern into tops with fork dipped in sugar.
5. Bake cookies 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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