Peanut Butter Fingers

February 22, 2021  Online Recipe Guide Avatar

Makes 48 cookies

3 tablespoons warm water (100o to 110oF)

1 teaspoon FLEISCHMANN’S Active Dry Yeast

1 / 4 cup creamy peanut butter

2 tablespoons butter or margarine, softened

2 tablespoons shortening

1 / 4 cup granulated sugar

1 / 4 cup firmly packed brown sugar

1 large egg

1 cup all-purpose flour

1 / 2 teaspoon baking soda

1 / 4 teaspoon baking powder

1 / 4 teaspoon salt

Cocoa Glaze (recipe follows)

1 / 2 cup finely chopped unsalted peanuts (optional)

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in peanut butter, butter, shortening, sugars, and egg. Add 1 / 2 cup flour, baking soda, baking powder, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.

Remove dough from refrigerator; shape teaspoonfuls of dough into 2 1 / 2-inch fingers. Place on ungreased baking sheets.

Bake at 375oF for 8 to 10 minutes or until golden. Remove from sheets; cool on wire racks. Dip one end of each cookie into Cocoa Glaze, then into chopped peanuts, if desired.

Cocoa Glaze: In small bowl, combine 1 cup powdered sugar, sifted; 2 tablespoons unsweetened cocoa, and 1 to 2 tablespoons milk. Stir until smooth.

Nutrition Information
Per Serving:
Serving size: 1 cookie
Serving weight: 0.43 ounces (12 grams)
Calories 45; Total fat 2 g; Saturated fat 0.5 g;
Cholesterol 5 mg; Sodium 30 mg; Carbohydrates 7 g; Dietary fiber 0 g; Sugars 4 g; Protein 1 g


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