Recipe
Double-Delight Peanut Butter Cookies
The 2008 million-dollar-winning recipe in the Pillsbury Bake-Off® is this fresh take on an old favorite created by Carolyn Gurtz of Gaithersburg, Maryland.
1/4    cup Fisher® Dry Roasted Peanuts, finely chopped

1/4    cup Domino® or C&H® Granulated Sugar

1/2    teaspoon ground cinnamon

1/2    cup JIF® Creamy Peanut Butter

1/2    cup Domino® or C&H® Confectioners Powdered Sugar

1    roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled


  1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  2. In another small bowl, stir peanut butter and p1.    Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
    2.    In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
    3.    Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
    4.    Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
    5.    Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
    High Altitude (3500-6500 ft): No change.owdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
  3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
  4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
  5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.High Altitude (3500-6500 ft): No change
  


Gourmet Compound Butter




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Information in this document is subject to change without notice.
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