JOLLY PEANUT BUTTER GINGERBREAD COOKIES Ingredients: 1-2/3 cups (10-oz. pkg.) REESE*S Peanut Butter Chips 3/4 cup (1-1/2 sticks) butter or margarine, softened 1 cup packed light brown sugar 1 cup dark corn syrup 2 eggs 5 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt Directions: 1. Place peanut butter chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 2 minutes or until chips are melted when stirred. 2. Beat melted peanut butter chips and butter in large bowl until well blended. Add brown sugar, corn syrup and eggs; beat until fluffy. Stir together flour, baking soda, cinnamon, ginger and salt. Add half of flour mixture to butter mixture; beat on low speed of mixer until smooth. With wooden spoon, stir in remaining flour mixture until well blended. Divide into thirds; wrap each in plastic wrap. Refrigerate until dough is firm enough to roll, at least 1 hour. 3. Heat oven to 325°F. On lightly floured surface, roll 1 dough portion at a time to 1/8-inch thickness; with floured cookie cutters, cut into holiday shapes. Place on ungreased cookie sheet. 4. Bake 10 to 12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate as desired. About 6 dozen cookies.
May the spirit of Christmas bring you peace, "From my home to yours"~ MerryChristmas~ Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
