Peanut Butter Cut-Outs - Karo

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Peanut Butter Cut-Outs

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Yield: 4 to 5 dozen cookies
Prep Time: 0:40
Bake Time: 10 minutes
Chill Time: 1 hour

Ingredients

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 all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt

Directions

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. Beat in remaining 1 cup flour.
Divide dough in half. Between two sheets of waxed paper on large cookie sheets, press each half of dough a scant 1/4-inch thick using the palm of your hand or a rolling pin. Refrigerate until firm, about 1 hour.
Preheat oven to 350^°F.
Remove top piece of waxed paper. Cut dough into shapes with floured 2-inch cookie cutters. (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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Tried this recipe?

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Peanut Butter Cut-Outs

Yield: 4 to 5 dozen cookies
Prep Time: 40 minutes
Bake Time: 10 minutes
Chill Time: 1 hour

Ingredients

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 all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt

Directions

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. Beat in remaining 1 cup flour.
Divide dough in half. Between two sheets of waxed paper on large cookie sheets, press each half of dough a scant 1/4-inch thick using the palm of your hand or a rolling pin. Refrigerate until firm, about 1 hour.
Preheat oven to 350^°F.
Remove top piece of waxed paper. Cut dough into shapes with floured 2-inch cookie cutters. (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.