PEANUT SHAPED COOKIE CUTTER 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.
COOKIE CUTTER FUDGE RECIPE - BETTYCROCKER.COM
Here's a sweet gift for someone with everything. Place cookie cutters and fudge into cellophane gift bags, and tie with ribbons.
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
- In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.
- Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
- Carefully remove foil. Gently press fudge out of molds to serve.
Nutrition Facts : Calories 690 , CarbohydrateContent 94 g, CholesterolContent 40 mg, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 22 g, ServingSize 1 Candy, SodiumContent 170 mg
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