Peanut-butter cookies made with juice

RECIPE FINDER

June 15, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Jean Reed from Santa Rosa, Calif., was looking for a recipe for peanut-butter cookies that included orange juice in the ingredients.

Norma Purlington of Rapid City, S.D., sent in a recipe for peanut-butter cookies that she has been making for many years that uses orange juice. She says it is one of her family's favorite cookies.

These cookies look and taste much like a traditional peanut-butter cookie, but they do have just a hint of orange that makes them extra-special.

Recipe requests

Gail Rosenthal from Absecon, N.J., is looking for a recipe for German streusel cake.

Lisa Turner from Nottingham would like to have a recipe for Tom's Tomatoes that were served at the now-closed Palmer House restaurant in downtown Baltimore. The tomatoes were marinated and covered with tangy oil and vinegar-type dressing and sprinkled with cheese.

If you are looking for a recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number.

Peanut-Butter Crisscrosses

Makes 2 dozen to 3 dozen cookies

2 cups sifted regular flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated white sugar

1 egg

1/4 cup orange juice

Measure flour, baking soda, baking powder and salt into a sifter. In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy; beat in egg. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough.

Chill until firm enough to handle. Roll dough, a teaspoon at a time, into balls; place 3 inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork. Bake at 375 degrees for 12 minutes or until golden. Remove from cookie sheet and cool completely on a wire rack.

Per serving (based on 24 cookies, 1 cookie in serving): 142 calories; 3 grams protein; 7 grams fat; 2 grams saturated fat; 17 grams carbohydrate; 1 gram fiber; 9 milligrams cholesterol; 103 milligrams sodium

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