Cream: \u00bd cup margarine<\/p>\n
\u00bd cup peanut butter<\/p>\n
\u00bd cup granulated sugar<\/p>\n
\u00bd cup brown sugar<\/p>\n
Add: 1 egg<\/p>\n
Sift and Add:<\/p>\n
1 \u00bd cups flour<\/p>\n
\u00be teaspoons baking soda<\/p>\n
\u00bc teaspoon salt<\/p>\n
\u00bd teaspoon baking powder<\/p>\n
Shape in 1\u201d balls, flatted with a fork. Bake at 350 degrees for 10-12 minutes until golden.<\/p>\n
<\/p>\n
Ingredients:<\/p>\n
<\/p>\n
2 packages (8 oz each) cream cheese, softened<\/p>\n
\u00bd cup creamy peanut butter<\/p>\n
2 tablespoons honey<\/p>\n
1 cup powdered sugar<\/p>\n
\u00be to 1 cup dry roasted peanuts, coarsely chopped (optional)<\/p>\n
<\/p>\n
Directions:<\/p>\n
In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.<\/p>\n
<\/p>\n
Spread 1\/3 cup cream cheese mixture on bottom of cookie; top with another cookie bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.<\/p>\n
<\/p>\n
Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).<\/p>\n","protected":false},"excerpt":{"rendered":"
Cream: \u00bd cup margarine \u00bd cup peanut butter \u00bd cup granulated sugar \u00bd cup brown sugar Add: 1 egg Sift and Add: 1 \u00bd cups flour \u00be teaspoons baking soda \u00bc teaspoon salt \u00bd teaspoon baking powder Shape in 1\u201d balls, flatted with a fork. Bake at 350 degrees for 10-12 minutes until golden. … <\/p>\n