Shape a Peanut Cookie
Yield
40 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| ⅔ | cup |
peanut butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
orange zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 158 | ml |
peanut butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
orange zest
grated |
*
|
Directions
Cream margarine and peanut butter.
Stir in sugar and egg.
Beat in remaining ingredients.
Knead dough a few times on a floured board.
Cut dough into 40 pieces.
Shape each piece with hands into a roll 2½-inches long and ¾ inch in diameter.
Pinch in the center and place on cookie sheet.
Flatten top of cookies and round one end and pinch the other one to resemble the shape of a peanut in the shell.
With the back of a knife, cut shallow crisscross lines on top of cookie.
Cookies should be at least 2 inches apart since they spread during baking.
Bake 375℉ (190℃) F for 10 to 12 minutes.
