Peanut-Butter Crisscrosses
Yield
2 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
peanut butter
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 118 | ml |
sugar
granulated |
|
| 237 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
peanut butter
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
Directions
Cream margarine, sugars, eggs and vanilla.
Stir in peanut butter.
Sift dry ingredients; stir into creamed mixture.
Roll into balls (rounded teaspoon).
Place on non-stick treated cookie sheet.
Press with back of floured fork to make criss-cross.
Bake at 350℉ (180℃). about 10 minutes.
