- January 22, 2009 at 11:43 pm #269813
1 cup crunchy peanut butter
1 Tbs water
1 tsp vanilla extract
1 1/2 Cups Cookie Starter (instructions below)
Preheat oven to 375. In a large bowl, combine first 4 ingredients, beat until smooth. Add Cookie Starter; stir until a soft dough forms. Drop by teaspoonfuls onto a greased baking sheet.
Bake 10-12 minutes or until brown. Cool completely on a wire wrack. Store in an airtight container.
Yield: about 3 dozen cookies
4 1/2 cups all-purpose flour
2 cups granulated sugar
2 cups firmly packed brown sugar
1 1/2 cups nonfat dry milk
1 Tbs plus 1 tsp salt
1 1/2 cups shortening
In a very large bowl, combine first 5 ingredients. Using a pastry blender or 2 knives, sut shortening intil mixture resembles coarse meal. Store in an airtight container in refrigerator.
Mix may be stored up to 6 months in the freezer. Give with recipes for Chocolate Chip, Peanut Butter, and Granola Cookies.
Yield: about 11 1/2 cups cookie starter
- January 28, 2009 at 2:54 am #412768KawaiiGiggleParticipant
thanks for this! it sounds so good!!
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