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Peanut Butter Tandy Cookies Recipe

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This recipe for Peanut Butter Tandy Cookies, by , is from Jeannette and Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Henrietta Daisey
Added: Friday, June 27, 2008


4 eggs
2 cups flour
1 t. vanilla
1 T. oil
1 8 oz. Hershey bar
2 cups sugar
Ĺ t. salt
1 t. baking powder
1 cup milk
smooth peanut butter

Heat oven to 350 F.
Grease and flour a medium size cookie sheet. Beat eggs until foamy. Add sugar, flour, vanilla, baking powder, oil and milk. Mix well and pour batter on cookie sheet and bake for 15 minutes. Test with a toothpick. Donít over cook as the sides will get crisp. Take out of oven and spread a layer of creamy peanut butter on the cookie. Put in refrigerator to cool. When cooled melt an 8 oz. Hershey bar either in a double boiler or on a low heat in a non-stick frying pan. If done in a frying pan watch carefully as the chocolate will burn. Spread melted chocolate over cooled cookie and refrigerate. Cut into squares.

Broken cookies don't have calories. - Anonymous




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