Cheese bull’s-eye cookies
Source: Favorite American recipes : a collection of classics from around the country
by United States. Food and Nutrition Service, Published 1974
½ cup far (margarine or butter)
1/3 cup peanut butter
½ cup brown sugar, packed
1 cup cut-up or shredded cheese
1 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
½ teaspoon salt
Mix fat, peanut butter, and sugar until creamy.
Stir in egg, cheese, and vanilla.
Mix flour, baking powder, and salt. Stir into egg mixture.
Flour hands lightly and roll dough into 1-in balls.
Place on baking pan. Press cookies flat with a fork.
Bake at 350 F (moderate oven) 12-15 minutes.
Filled peanut butter cookies
Source: Peanut and peanut butter recipes, USDA, 1966
1/3 cup shortening 2 teaspoons baking powder
½ cup peanut butter ½ teaspoon salt
¾ cup brown sugar, packed 2 ¼ cups sifted flour
1 egg Raisin or peach filling (see below)
½ cup milk
½ teaspoon vanilla
Cream shortening, peanut butter, and sugar. Add egg, milk, and vanilla and mix well.
Sift dry ingredients together and stir into the first mixture. Chill.
Roll dough thin. Cut rounds with biscuit or cookie cutter, drop a spoonful of filing in center of one round and cover with another. Press edges together.
Bake on ungreased baking sheet at 425 F. (hot oven)10 minutes.
Makes 50 2-inch cookies.
Raisin filling for cookies
¾ cup ground raisins 1 teaspoon grated lemon rind
¼ cup sugar ¼ cup finely chopped salted peanuts
1/3 cup water
1 tablespoon lemon juice
Combine ingredients except peanuts and cook until thickened, stirring frequently. Remove from heat and add peanuts.
Do you need a lot of cookies? Try this recipe for 100 from the Army Quartermaster.
Yield 100. Portion 2 Cookies
Ingredients Weight Measure
Cookie Mix, sugar 10 lb
Water 1-5/8 lb 3 cup
Peanut butter 2-1/2 lb 1 qts 1/2 cup
1. Prepare sugar cookie mix according to package directions. Add water and peanut butter. Mix at low speed 1 minute. DO NOT OVERMIX.
2. Drop by slightly rounded tablespoons. Place in rows, 4 by 6, on ungreased pans; using a fork, flatten to 1/4-inch thickness, forming a crisscross pattern.
3. Using a convection oven, bake at 325 F. for 10 to 12 minutes or until lightly browned on high fan, open vent.
4. Loosen cookies from pans while still warm.