Post by JJ Judkins on Apr 25, 2010 15:53:53 GMT -6
* Exported from MasterCook *
Peanut Butter Twists
Recipe By :Jo Anne Merrill
Serving Size : 30 Preparation Time :0:20
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable shortening
3 ounces cream cheese
2 teaspoons milk
1/4 cup peanut butter
3 tablespoons apple butter
1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball.
2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles.
3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar.
4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature.
Makes 30 twists.
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Per Serving (excluding unknown items): 65 Calories; 4g Fat (59.8% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Peanut Butter Twists
Recipe By :Jo Anne Merrill
Serving Size : 30 Preparation Time :0:20
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable shortening
3 ounces cream cheese
2 teaspoons milk
1/4 cup peanut butter
3 tablespoons apple butter
1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball.
2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles.
3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar.
4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature.
Makes 30 twists.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 65 Calories; 4g Fat (59.8% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0