1 (14-oz.)can Eagle® Sweetened Condensed Milk (NOT evaporated milk)
3/4 to 1 cup peanut butter
1 egg
1 teaspoon vanilla extract
2 cups biscuit baking mix
granulated sugar
Preheat oven to 350°. In large mixer bowl, beat Eagle® Brand, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on un-greased baking sheets. Flatten with fork.
Bake 6 to 8 minutes or until lightly browned (do not over bake). Cool. Store tightly covered at room temperature
PEANUT BLOSSOMS: Shape as …

This recipe was sent from laurine Pomplun, a daily recipe subscriber.
1/2 cup shortening
1/2 cup butter
2 cups sugar
2 tsp. vanilla
1 tsp. salt
3 eggs
1 cup sour cream
1 tsp. baking soda
2 tsp. baking powder
4 to 6 cups flour
Cream shortening, butter, vanilla and salt together until well-blended.
Add eggs and beat well. Add sifted dry ingredients and sour cream.
Chill dough. Roll to desired thickness and cut with cookie cutter. Bake at 425 degrees on greased cookie sheets for 10 min.

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
1 bag (12 ounces) semisweet chocolate chunks (mini Hershey’s kisses work well)
1 1/4 cup pecans, coarsely chopped
Heat oven to 325 degrees.
Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla …