| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | c | Creamy peanut butter |
| 1 | c | Margarine; softened |
| 1 | c | Packed brown sugar |
| 2/3 | c | Light or dark corn syrup |
| 2 | Eggs | |
| 4 | c | Flour; divided |
| 1 | tb | Baking powder |
| 1 | ts | Cinnamon; (optional) |
| 1/4 | ts | Salt |
INSTRUCTIONS
In large bowl with mixer at medium speed, beat peanut butter, margarine, brown sugar, corn syrup and eggs until smooth. Reduce speed; beat in 2 cups of the flour, the baking powder, cinnamon and salt. With spoon stir in remaining 2 cups flour. Wrap dough in plastic wrap; refrigerate 2 hours. Preheat oven to 325 degrees F. Divide dough in half; set aside half. On floured surface roll out half the dough to '/8-inch thickness. Cut with floured bear cookie cutter. Repeat with remaining dough. Bake on ungreased cookie sheets 10 minutes or until lightly browned. Remove from cookie sheets; cool completely on wire rack. Decorate as desired. Preparation Time: 35 minutes, plus chilling Bake Time: 10 minutes, plus cooling Note: Use scraps of dough to make bear faces. Make one small ball of dough for muzzle. Form 3 smaller balls of dough and press gently to create eyes and nose; bake as directed. If desired, use frosting to create paws, ears and bow ties. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997
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