Prep Time: 40 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Yield: 5 dozen cookies
- 1/2 cup creamy peanut butter
- 6 tablespoons butter OR margarine, softened
- 1/2 cup brown sugar
- 1/3 cup Karo® Light OR Dark Corn Syrup
- 1 egg
- 2 cups flour, divided
- 1-1/2 teaspoons Argo® Baking Powder
- 1 teaspoon Spice Islands® Gound Saigon Cinnamon (optional)
- 1/8 teaspoon salt
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- Beat peanut butter, butter, brown sugar, corn syrup and egg in a large bowl with mixer until smooth. Reduce speed; beat in 1 cup flour, baking powder, cinnamon and salt. With spoon stir in remaining 1 cup flour.
- Divide dough in half. Between two sheets of waxed paper on large cookie sheets, roll each half of dough 1/4-inch thick. Refrigerate until firm, about 1 hour.
- Preheat oven to 350ºF.
- Remove top piece of waxed paper. With floured cookie cutters, cut dough into shapes. (Re-roll dough trimmings and cut). Place on ungreased cookie sheets. Bake 10 minutes or until lightly browned. Do not overbake. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely on wire racks. Decorate as desired.
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