Rival CFF5-Z 08EM1 - Manual (Page 8)

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RECIPES
Preheat oven to 350°F. Grease 2 cookie sheets. Sift together the flour,
baking soda, and salt; set aside. Beat the butter and sugar in an
electric mixer until light. Beat egg into butter and sugar. Add in
peanut butter (and chips or peanuts). Blend in dry ingredients until
just combined. Place in refrigerator for about 30 minutes to firm.
Roll teaspoonfuls of dough into balls. Place the balls onto the greased
cookie sheets. With fork tines, make a crisscross pattern on each ball.
Bake about 12 to 15 minutes.
Makes 24 cookies.
SUGAR COOKIES
1 stick unsalted butter, (or 1 /
2
stick butter, 1 cup sugar plus additional for coating the cookies
1 /
2
cup vegetable shortening), melted and cooled 1 large egg
1 teaspoon vanilla 2 cups all-purpose flour
2 teaspoon baking soda 1 /
8
teaspoon salt
Preheat the oven to 375°F. Lightly grease 2 cookie sheets. With an
electric mixer, beat together the butter and 1 cup of the sugar until
light. Add the egg and the vanilla and beat until well combined. Sift
together the flour, the baking soda, and the salt. Add the flour
mixture into the batter until it forms a dough. Put dough into a
zippered bag and place in the refrigerator until firm.
Measure tablespoons of dough and roll into balls. Roll the balls in sugar
and place 3 inches apart on cookie sheet. Flatten the balls with the
bottom of a glass dipped in the sugar (the edges will crack slightly) and
bake the cookies for 8 to 12 minutes.
Makes about 32 cookies.
NOTES
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