Ingredients

3/4 cup peanut butter
1/4 cup butter or another shortening
1 package Swan’s Down Instant Cake Mix
1/4 cup milk

Method

Cream peanut butter and shortening together. Add cake mix and milk. Beat until blended. Form dough into 2-inch roll. Wrap in waxed paper. Chill until firm. Slice 1/8-inch thick.

Bake on an ungreased baking sheet in hot oven (400-degrees) 8 to 10 minutes, or until done. Cool cookies a few minutes before removing from baking sheet. Makes 8 to 6 dozen cookies. 

 

Peanut Butter Cookies

Ingredients

One cup shortening
One cup peanut butter
One cup white sugar
One cup brown sugar
Two eggs, well beaten
Three cups flour
Two level teaspoons soda

Method

Cream shortening, peanut butter and sugar, and add and mix well. Sift flour and soda together and add to the above mixture. Roll into small balls, place on cookie sheet and press down with a fork that has been dipped in flour. You may divide this recipe – I always do. Bake at 350-degrees for 10 to 12 minutes. 

 

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