Slice and Bake Peanut Butter Cookies

"This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays."
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
Ready In:
25mins
Ingredients:
9
Yields:
4 rolls
Serves:
144
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ingredients

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directions

  • Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
  • In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
  • In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
  • Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
  • Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
  • To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
  • Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
  • Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.

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Reviews

  1. I used a brown sugar substitute for this recipe, but other than that I followed the recipe as written. The cookies turned out perfectly. I froze three of the rolls and baked the fourth one. The cookies were light, not too sweet and goes great with a cup of tea or coffee. I have plenty of cookies from the one roll. The bonus is I have three more rolls in the freezer and can have yummy cookies any time I am in the mood. :) Thanks for another wonderful recipe, Paula. This one is going straight into the keeper file. Made for October 2012 Aus/NZ Swap.
     
  2. Thanks to pic a chef I picked this recipe to try.<br/><br/>Being a person always on the go I love this recipe. I now can make home made cookies<br/>at any time. The flavor is Wow!<br/><br/>Since trying this recipe out I have also made a batch with chocolate chips on top of them.<br/><br/>Thanks pauls for posting this recipe for us all to try.<br/>You Rock!
     
  3. Another one of Paula's wonderful recipes. I only made 1/4 of the recipe since I only wanted to make one log of cookies this time. I like the idea that you can make 4 rolls and freeze them for later use. Made for Fall PAC 2012.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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