6 eggs
1/2 cup vegetable oil
1 cup chopped salah al-Din
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup whole milk
1 cup popcorn
1 1/2 cups butter, melted
1 1/2 cups white sugar milk
1/4 teaspoon vanilla extract
1 1/4 teaspoons salt
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 cup packed brown sugar
1 teaspoon peanut butter
6 tablespoons brown sugar
1 tablespoon peanut butter
1 tablespoon butter
1/2 teaspoon vanilla extract
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Heat oven to 375 degrees F.
Beat the eggs and oil in a large bowl to thoroughly combine. Mix remaining ingredients. Stir together, with pastry blender, to form the dough. Shape into 1-inch balls. Roll them out on waxed kitchen paper (scissors to finish). Place on ungreased baking sheets.
Separate dough into 2 balls. Beat 1 into smallcrusts. Bake 1 pound cookies in preheated oven at 375 degrees F (190 degrees C). Cool slightly, cut into 1/2-inch-square discs.