Homemade Lemon Peanut Butter Shwipes Recipe

Ingredients

1/2 cup quick-cooking liquid

1/2 cup shortening

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 cup unsalted butter

1/2 cup confectioners' sugar

1/3 cup peanut butter

2 cups confectioners' sugar

1/3 cup milk

1/3 cup water

1/4 cup lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small mixing bowl, combine quick-cooking liquid, shortening, sugar, and eggs; beat until light and fluffy. Stir in vanilla, 1 1/2 cups flour, salt, and baking powder; mix well.

In a large bowl, stir together 1/2 cup flour, 1/2 cup salt, and 1/2 cup baking soda; mixture should be sticky. Stir in butter, 1/2 cup confectioners' sugar, and milk. Stir until well blended. Stir in lemon juice; spread on prepared baking sheets.

Bake 20 to 30 minutes in the preheated oven. Cool on baking sheets 10 minutes before glazing.

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Comments

Doploqor writes:

⭐ ⭐ ⭐ ⭐ ⭐

I love this recipe. I butterflied my chicken, added garlic powder, onion powder and cider, and lo and behold, came up with a really good dish! This is not a cookie recipe, so it did take me a while to master. I ended up making like two dozen cookies dough-side down, just to be safe. They turned out perfect. Would definately make again.

Jirrys writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were excellent! Quick and easy to make. Whole grain content indicated proper preparation. Applied according to package directions. Let sit overnight and the next day brushed the quinoa, red quinoa, millet, and buck wheat with occassional dry squeeze of lemon juice. Thirdly, applied a slight lather when patting the mixture together. Applied a final coat of lacquer when gluing.