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December 2005 Issue
Christmas Cookies
by Ronda L. Halpin
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Stay-Soft Peanut Butter Cookies

  • 1/2 c. brown sugar
  • 1/2 c. butter-flavored shortening
  • 1/2 c. peanut butter
  • 1/2 c. maple syrup
  • 1 egg yolk
  • 1 1/2 c. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
Preheat the oven to 350°F.

Combine the brown sugar, shortening and peanut butter in a large bowl and beat until light and fluffy. Add the maple syrup and egg yolk and beat well.

In a small bowl, whisk together the flour, baking soda, salt and baking soda. Add to the wet ingredients and mix until a soft dough forms.

Using a small ice cream scoop, drop the dough in 1-inch balls placed 2 inches apart on an ungreased cookie sheet. Using a fork, flatten the balls in a crisscross pattern.

Bake the cookies at 350 degrees for 8 to 12 minutes or until golden brown. Remove from the oven and allow to cool for 3 minutes before removing them to a wire rack to cool completely.

  • Yields: 4 dozen cookies
  • Preparation Time: about 30 minutes

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