Ingredients
1 c. margarine
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 1/2 c. unsifted flour
1 tsp. baking powder
1 tsp. soda
sugar
nuts
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In bowl with mixer at medium speed, beat first 6 ingredients until fluffy. At low speed, beat in next 4 ingredients. Shape into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes, until browned. Press a nut or chocolate kiss into cookies or you may press cookie with thumb and fill imprint with jam or jelly. Cool and store in airtight containers. Makes about 6 dozen.
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Small enameled saucepan — warming sauces, melting butter, reheating
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter