Peanut Butter Spritz Cookies (T&T)
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Don’t grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.
Makes approximately 60 cookies.
These are my son’s favorite. I sometimes take the honey roasted peanuts and finely chop them and sprinkle on top of the cookies before baking. When I really want to surprise him, I melt some bittersweet chocolate and drizzle over the tops of the cookies ( with or without the chopped nuts).
1/2 cup butter flavored Crisco shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup peanut butter
1 1/4 cups sifted all-purpose flour (sift flour first, then measure)
1/2 teaspoon baking soda
1 tablespoon hot water
Preheat oven to 375 degrees F.
Cream shortening until light. Gradually add sugar and brown sugar, beating until light and fluffy. Add egg and mix, then add peanut butter and hot water, beating well.
Sift flour and baking soda together and gradually add dry ingredients to creamed mixture.
Fill press and form cookies to desired shapes on an ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.