The Beloved Nutter Butter

For the Love of Nutter Butters

Formerly called the National Biscuit Company, Nabisco was formed in the late 1800s by several bakeries that joined together to meet a growing demand. In the 1870s, Nabisco's forefathers had introduced the first individually packaged baked goods. Before this, cookies and crackers had been sold from open barrels or biscuit boxes. The company has become the world's largest manufacturer of cookies and crackers, selling some 42 million packages of Nabisco products each day to retail outlets on every continent.

Nutter Butter Cookies were introduced in 1969 and have quickly taken their place alongside Nabisco's most popular products, including Oreos, Chips Ahoy!, and Fig Newtons.

Cookies:

• 1/2 cup vegetable shortening
• 2/3 cup granulated sugar
• 1 egg 1/2 teaspoon salt
• 3 tablespoons peanut butter
• 1/2 cup old-fashioned Quaker oats
• 1 cup all-purpose flour
  

Filling:

• 1/2 cup peanut butter
• 3/4 cup powdered sugar
• 1 tablespoon fine graham cracker crumbs

1. Preheat the oven to 325 degrees F.
2. In a large bowl, cream together the shortening and sugar with an electric mixer.
3. Add the egg, salt, and peanut butter and beat until well blended.
4. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour.
5. Add the oats and flour to the mixture and blend well.
6. Pinch out small portions of dough and roll into 1-inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2-inch circles. If you're a stickler for a cookie that looks just like the real thing, you can form the dough into a peanut shape as shown above.
   
7. Bake for 8 to 10 minutes, or until light brown around the edges.
8. While the cookies bake, combine the filling ingredients in a small bowl.
9. When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie, and press another on top.
   
10. Repeat.

Makes 2 dozen cookies.

Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

Ingredients:

1. 1 - (19.5 ounce) package Pillsbury(R) Brownie Classics Traditional Fudge Brownie Mix
2. 1/4 cup butter or margarine, melted
3. 1 (4 ounce) package cream cheese, softened
4. 1 egg
5. 1 cup powdered sugar
6. 1 cup creamy peanut butter
7. 1/2 (16 ounce) can chocolate fudge ready-to-spread frosting

Directions:

1. Heat oven to 350 degrees F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. Bake at 350 degrees F for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.