| 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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