PEANUT BUTTER TWINKLING STARS
|Makes about 7 dozen 2 3/4-inch (7 cm) cookies.|
|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|
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.