Post by Mai on Nov 1, 2002 10:54:14 GMT -6
Almond Brickle Butter Drops
Makes about 64 cookies
If you love peanut butter cookies, try this delicious variation. The brickle pieces add a terrific crunchy-chewy texture to an old favorite.
1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1 cup chunky peanut butter
1 teaspoon vanilla
2 1/4 cups all-purpose flour
One 7 1/2-ounce package almond brickle pieces (1 1/3 cups)
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda; beat till combined. Beat in the eggs, peanut butter, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in almond brickle pieces.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till golden brown. Remove cookies and cool on wire racks
Makes about 64 cookies
If you love peanut butter cookies, try this delicious variation. The brickle pieces add a terrific crunchy-chewy texture to an old favorite.
1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1 cup chunky peanut butter
1 teaspoon vanilla
2 1/4 cups all-purpose flour
One 7 1/2-ounce package almond brickle pieces (1 1/3 cups)
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda; beat till combined. Beat in the eggs, peanut butter, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in almond brickle pieces.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till golden brown. Remove cookies and cool on wire racks