Peanut Butter Crinkles
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 1:53am

Ingredients




Dough

1/2 stick Butter Shortening Sticks
1/2 cup Crunchy Peanut Butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg, well beaten
1/2 teaspoon vanilla extract
 cups All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cookie Coating

1/2 cup Crunchy Peanut Butter
2/3 cup powdered sugar
No-Stick Cooking Spray

Sugar

Preparation

1 COMBINE shortening, 1/2 cup peanut butter, granulated sugar and brown sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla. 2 COMBINE flour, baking soda, baking powder and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Cover. Refrigerate 1 hour. 3 HEAT oven to 350°F. Coat baking sheets lightly with no-stick cooking spray. 4 Cookie Coating: COMBINE 1/2 cup peanut butter and powdered sugar in small bowl, stirring with fork until well blended. Mixture will clump together and appear moist. 5 REMOVE dough from refrigerator; shape into 1 1/4-inch balls. Roll in peanut butter mixture (balls may not be evenly coated). Place 2 inches apart on prepared baking sheets. Flatten with bottom of glass dipped in sugar. 6 BAKE 8 to 10 minutes or until light brown and just set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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