Honey Peanut Butter Cookies


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* you can also use shortening or margerine or half and half instead of butter. shortening or vanaspati will help the cookie from spreading. however, i personally prefer to use butter as it gives a better flavour and makes the cookie spread out and chewy.
* while flattening the cookies with the fork, be sure to dip the fork in flour as otherwise the mixture will stick to the fork.
* the cookies keep cooking on the baking sheet from the heat even after you take out the baking sheet from the oven. that is why i prefer to take out my cookie earlier than overcooking.
* you can also put the peanuts in the mixture for some crunch.
* let your children help you with mixing or adding the flour to the mixture. i have a 2-year old who loves to help me whenever i am baking these cookies.
* these are soft and chewy cookies - very rich and delicious.
* these stay well in an air-tight container for several days.
* just not my daughter and husband, my in-laws love these too.

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Honey Peanut Butter Cookies recipe - How to make Honey Peanut Butter Cookies

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Ingredients

1/4 cup butter
1/2 cup peanut butter
1/2 cup honey
1/2 cup sugar
1 egg
DRY INGREDIENTS -
1 1/4 cups plain flour (maida)
1/2 tsp baking powder
3/4 tsp soda
1/4 tsp salt
Method

  1. Mix butter, peanut butter, honey, sugar, egg thoroughly in a mixing bowl.
  2. Sieve all dry ingredients together. this will also blend each other well.
  3. Stir the flour mixture in the butter mixture little by little.
  4. Heat oven to 375 degrees.
  5. Lightly grease baking sheet.
  6. Put a spoonful of mixture (1" ball), 2" to 3" apart.
  7. Dip the fork in flour.
  8. Then flatten the cookie with the fork making a criss-cross pattern.
  9. Bake for 10-12 minutes or until they start getting brown.


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This recipe was contributed by sanjanag on 16 Apr 2001


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