Cooking Cache
Register  | Login  | Help  
Notifications here?


Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Want to publish a food related article or recipe?  E-mail  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day

Lactose Intolerant Peanut Butter Cookies Recipe
Lactose Intolerant Peanut Butter Cookies

¾ cups Jif Creamy Peanut Butter
½ Crisco shortening
1 ¼ cups firmly packaged
brown sugar
3 tablespoons Edensoy vanilla
organic soy beverage
1 tsp. vanilla
1 egg
1 ¾ cups all-purpose flour
¾ tsp. salt
¾ tsp. baking soda

1) Heat oven to 375° F.
2) Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at a medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3) Combine flour, salt, baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop heaping teaspoonfuls 2 inches apart onto an un-greased cookie sheet. Flatten slightly in a criss-cross pattern with tines of a fork.
4) Bake at 375° F for 7-8 minutes, or until set and just beginning to brown. Cool for 2 minutes on a baking sheet before removing to cooling rack. Makes 3 dozen cookies.

Show Reviews (1)
Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.