|1 cup||Creamy peanut butter|
|1 cup||Margarine; softened|
|1 cup||Packed brown sugar|
|⅔ cup||Light or dark corn syrup|
|4 cups||Flour; divided|
|1 tablespoon||Baking powder|
|1 teaspoon||Cinnamon; (optional)|
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@...> on Nov 30, 1997
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