Category : Desserts
Author : melanB
Hits : 2616
Date : 10/02/2001
1/2 cup vegetable shortening 1/2 cup Peter Pan peanut butter1 1/4 cups packed dark brown sugar1 egg1 teaspoon vanilla3/4 teaspoon salt1 1/2 cups all-purpose flour 2 teaspoons baking soda
1. Preheat oven to 275F.2. Beat shortening, peanut butter, brown sugar, egg, vanilla and salt together in large bowl until smooth.3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating. 4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product.Makes 14 to 16 cookies.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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