Peanut butter and lemon rinds cookies. Great recipe for Peanut butter and lemon rinds cookies. It's Christmas season and the kids are around. Mix together peanut butter, vanilla, coconut, nuts, lemon rind and raisins. Roll in additional coconut or in sesame seeds. My Best Peanut Butter Cookies Tips.
Look for natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar.
Even when your nut butter is runny, this recipe makes a stiff cookie dough.
If your peanut butter is too dry, the dough may crack, and it.
You can cook Peanut butter and lemon rinds cookies using 10 ingredients and 15 steps. Here is how you cook that.
Ingredients of Peanut butter and lemon rinds cookies
- It's 250 g of All purpose flour.
- It's 150 g of Blue and.
- Prepare of Sugar(150g).
- Prepare 140 g of Peanut butter(crunchy).
- You need 1/2 teaspoon of Baking soda/Bicarbonate of soda.
- It's 1 of large egg.
- It's 1 of lemon.
- Prepare of Non grease paper.
- Prepare 1 of fork.
- You need 1 of whisk.
Cream together butter, sugars, vanilla, lemon rind and peanut butter until light and fluffy. Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed.
Peanut butter and lemon rinds cookies instructions
- In a bowl mix sugar and blueband and whisk till light.
- Add an egg and keep whisking.
- Add peanut butter to the mixture and whisk till it's all mixed.
- All is mixed.
- Mix flour and baking soda together then sieve over the mixture.
- Take a grater and grate the outside part of the lemon to get lemon rinds.
- Using a flat wooden spoon or spatula mix till all flour is incorporated and you have a thick paste.
- Refrigerate for 30mins to make the dough easy to work with.
- Reheat your oven at 200℃.
- Take your baking pans and line with grease proof paper. Shape the dough into small balls(your preferred size) and place on the pan leaving space in between each other.
- Using a fork, press at the middle to flatten abit the ball, then criss cross to make a crisscrossed pattern(dust the fork with flour to avoid it sticking).
- Lower the heat to 180℃ and place your cookies.
- Bake for 12 mins or till Brown and set aside to cool..
- They will seem soft but air them for 20-30 mins and they will be hard and crunch.
- Serve with preferred beverage.
Add flour, oats, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in chocolate chips and candy-coated chocolate pieces. Combine oats, shredded coconut, sesame seeds and lemon rind in a large bowl. In a food processor, combine dates, peanut butter, lemon juice and water.