Peanut Butter Sandies

* Exported from MasterCook *

Peanut Butter Sandies

Recipe By :© 2005 by Prentice-Hall, Inc.
Serving Size : 0 Preparation Time :0:00
Categories : Cookies and Brownies

Amount Measure Ingredient -- Preparation Method
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24 ounces Pastry flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1 pound Unsalted butter
1 pound Granulated sugar
2 Eggs
10 ounces Peanut butter
2 teaspoons Salt
2 ounces Peanut halves

Stir together the flour, baking soda and baking powder. Set aside. Cream the butter. Add the sugar and continue creaming. Gradually add the eggs followed by the peanut butter and salt.

Add the dry ingredients to the butter mixture and mix to make a firm dough.

Scale the dough into 1 pound (480 gram) pieces. Roll the dough into 12-inch (36 centimeter) logs. Cut into 1-inch (3 centimeter) pieces.

Roll each cookie into a ball and place on a sheet pan. Press each ball down using the bottom of a measuring cup to slightly less than one half inch (1 centimeter). The edges of the cookies will develop some cracks, which is a desired look.

Using a fork press criss-cross markings on the surface of the cookie. Lightly brush the cookies with water. Sprinkle lightly with granulated sugar and press the peanut halves into the cookies.

Bake at 400°F (200°F) until golden brown, approximately 12 minutes.

Yield:
"4 1/2 Dozen Cookies"
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Per Serving (excluding unknown items): 6827 Calories; 522g Fat (66.3% calories from fat); 86g Protein; 511g Carbohydrate; 17g Dietary Fiber; 1368mg Cholesterol; 7499mg Sodium. Exchanges: 3 1/2 Grain(Starch); 10 Lean Meat; 98 Fat; 30 1/2 Other Carbohydrates.

NOTES : Method: Drop cookies

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0