Prep Time: 35 minutes
Cook Time: 10 minutes
Chill Time: 4+ hours
Yield: 3 dozen bears
- 1 cup creamy peanut butter
- 1 cup butter OR margarine, softened
- 1 cup packed brown sugar
- 2/3 cup Karo® Light OR Dark Corn Syrup
- 2 eggs
- 4 cups flour, divided
- 1 tablespoon Argo® Baking Powder
- 1 teaspoon Spice Islands® Ground Saigon Cinnamon
- 1/4 teaspoon salt
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- Beat peanut butter, butter, brown sugar, corn syrup and eggs in a large bowl at medium speed until smooth. Reduce speed; beat in 2 cups flour, baking powder, cinnamon and salt. With a spoon, stir in remaining 2 cups flour. Divide dough into 2 portions; wrap each in plastic wrap. Chill for 4 hours or overnight.
- Preheat oven to 325ºF. Divide each portion of dough into 2 parts; keep portions refrigerated until ready to use.
- Roll out half of dough on a floured surface to a 1/8-inch thickness. Cut with floured bear cookie cutter. Repeat with remaining 3 portions of dough.
- Use scraps of dough to make bear faces. Make 1 small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes and nose.
- Bake bears on ungreased cookie sheets for 10 minutes or until lightly browned. Remove from cookie sheets; cool completely on wire rack. Decorate as desired using frosting to create paws, ears and bow ties.
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