PEANUT BUTTER CUTOUT COOKIES RECIPES
PEANUT BUTTER CUTOUT COOKIES RECIPE: HOW TO MAKE IT
I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. —Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.
Nutrition Facts : Calories 151 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 22g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
PEANUT BUTTER CUT-OUT COOKIES RECIPE - FOOD.COM
These are a nice change from the traditional butter sugar cookie. Peanut Butter Lovers will enjoy these. You can find this recipe in the 2003 Country Woman Christmas Cookbook, as well as the Taste of Home's 2004 Treasury of Christmas Recipes Cookbook.
Total Time 2 hours 18 minutes
Prep Time 2 hours 10 minutes
Cook Time 8 minutes
Yield 54 cookies
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter, peanut butter and sugars.
- Beat in the eggs, milk and vanilla.
- Combine the flour, baking powder & baking soda; add to creamed mixture and mix well.
- Cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-inch thickness.
- Cut with 2-inch to 4-inch cookie cutters.
- Place 2-inches apart on ungreased baking sheets.
- Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown.
- Cool for 1 minute, before removing from pans to wire rack to cool completely.
- Frost and decorate as desired.
- Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.
Nutrition Facts : Calories 90.5, FatContent 4.4, SaturatedFatContent 1.7, CholesterolContent 11.6, SodiumContent 56.3, CarbohydrateContent 11.2, FiberContent 0.4, SugarContent 6.2, ProteinContent 2.1
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