My Favorite Recipes
by Marlene Maurer, Lakewood, Colo.
1/2 c. Sugar
1/2 c. Brown sugar
1/2 c. Peanut butter
1/4 c. Shortening, softened
1/4 c. Margarine, softened
1 Egg
1 1/4 c. Flour
3/4 t. baking soda
1/2 t. Baking powder
1/4 t. Salt
1 pint Ice cream
1 (6 oz) pkg. Semi sweet Chocolate chips
2 Tbsp. Shortening
Preheat oven to 375 degrees.
Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.
Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.
Flatten in a crisscross pattern with a floured fork.
Bake 9-11 minutes or until brown; allow to cool.
For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.
Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.
Dip half of each sandwich into chocolate and freeze until firm.
by Marlene Maurer, Lakewood, Colo.
1/2 c. Sugar
1/2 c. Brown sugar
1/2 c. Peanut butter
1/4 c. Shortening, softened
1/4 c. Margarine, softened
1 Egg
1 1/4 c. Flour
3/4 t. baking soda
1/2 t. Baking powder
1/4 t. Salt
1 pint Ice cream
1 (6 oz) pkg. Semi sweet Chocolate chips
2 Tbsp. Shortening
Preheat oven to 375 degrees.
Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.
Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.
Flatten in a crisscross pattern with a floured fork.
Bake 9-11 minutes or until brown; allow to cool.
For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.
Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.
Dip half of each sandwich into chocolate and freeze until firm.
by Marlene Maurer, Lakewood, Colo.
1/2 c. Sugar
1/2 c. Brown sugar
1/2 c. Peanut butter
1/4 c. Shortening, softened
1/4 c. Margarine, softened
1 Egg
1 1/4 c. Flour
3/4 t. baking soda
1/2 t. Baking powder
1/4 t. Salt
1 pint Ice cream
1 (6 oz) pkg. Semi sweet Chocolate chips
2 Tbsp. Shortening
Preheat oven to 375 degrees.
Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.
Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.
Flatten in a crisscross pattern with a floured fork.
Bake 9-11 minutes or until brown; allow to cool.
For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.
Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.
Dip half of each sandwich into chocolate and freeze until firm.
by Marlene Maurer, Lakewood, Colo.
1/2 c. Sugar
1/2 c. Brown sugar
1/2 c. Peanut butter
1/4 c. Shortening, softened
1/4 c. Margarine, softened
1 Egg
1 1/4 c. Flour
3/4 t. baking soda
1/2 t. Baking powder
1/4 t. Salt
1 pint Ice cream
1 (6 oz) pkg. Semi sweet Chocolate chips
2 Tbsp. Shortening
Preheat oven to 375 degrees.
Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.
Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.
Flatten in a crisscross pattern with a floured fork.
Bake 9-11 minutes or until brown; allow to cool.
For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.
Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.
Dip half of each sandwich into chocolate and freeze until firm.
by Marlene Maurer, Lakewood, Colo.
1/2 c. Sugar
1/2 c. Brown sugar
1/2 c. Peanut butter
1/4 c. Shortening, softened
1/4 c. Margarine, softened
1 Egg
1 1/4 c. Flour
3/4 t. baking soda
1/2 t. Baking powder
1/4 t. Salt
1 pint Ice cream
1 (6 oz) pkg. Semi sweet Chocolate chips
2 Tbsp. Shortening
Preheat oven to 375 degrees.
Mix together sugar, brown sugar, peanut butter, 1/4 cup shortening, margarine, egg, flour, baking soda, baking powder and salt.
Shape into 1 1/4-inch balls and place three inches apart on a cookie sheet.
Flatten in a crisscross pattern with a floured fork.
Bake 9-11 minutes or until brown; allow to cool.
For each ice-cream sandwich, press one tablespoon of ice cream between two cookies and freeze until firm.
Melt chocolate chips and two tablespoons shortening, stirring occasionally; let stand two minutes.
Dip half of each sandwich into chocolate and freeze until firm.
