Makes about 7 dozen 2 3/4-inch (7 cm) cookies.

3 Eggs 3
4 cups All purpose flour, divided 1 L
1 tbsp Baking powder 15 mL
1/4 tsp Salt 1 mL
1 tsp Cinnamon 5 mL
1 cup Creamy peanut butter 250 mL
1 cup Butter or margarine, softened 250 mL
1 cup Packed brown sugar 250 mL
2/3 cup Corn syrup 150 mL
Granulated sugar

Preheat oven to 325°F [160°C]).

Reserve the white of one egg for glazing; refrigerate. Combine 2 cups (500 mL) of the flour with baking powder, cinnamon and salt; set aside.

In a large bowl with mixer at medium speed, beat peanut butter, butter, brown sugar, corn syrup, 2 eggs and remaining egg yolk until smooth. Blend in flour mixture. Stir in remaining 2 cups (500 mL) flour. Wrap dough in plastic wrap; refrigerate at least 3 hours or overnight.

Lightly beat reserved egg white with fork. On floured surface roll out one third of the dough to 1/8 inch (3 mm) thickness. Cut with floured star-shaped cookie cutter. Place on ungreased baking sheets. Brush cookies with beaten egg white; sprinkle with granulated sugar. Repeat with remaining dough. Bake 12 to 15 minutes or until lightly browned. Remove from baking sheets; cool completely on wire rack.

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