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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
Carved wooden mold — stamp decorative pattern on homemade butter
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Method 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. 2 Cream the butter and the brown and white sugars together till light and fluffy. Add in the egg whites and beat well. Beat in the peanut butter and the vanilla. 3 Combine the flour, baking soda and salt. Add in to the creamed mix and mix well. Stir in the minced candy bars. Shape dough into 1 1/2 inch balls and place on the prepared baking sheets. 4 Bake at 350 degrees F (175 degrees C) for 10 to 12 min or possibly till golden. Let cookies cold on wire racks.