Peanut Butter Gingerbread Cookies Food

GINGER-TOUCHED OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.

PEANUT BUTTER GINGERBREAD COOKIES

Steps:

• Microwave peanut butter chips on HIGH (100%) until chips are melted when stirred (1-2 minutes).
• In a large bowl, beat melted peanut butter chips and butter together until well blended.
• Add brown sugar, corn syrup, and eggs; beat until light and fluffy.
• In a seperate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
• Add half of flour mixture to butter mixture; beat at low speed of electric mixer until smooth.
• With wooden spoon, stir in remaining flour mixture until well blended.
• Divide into thirds; wrap each in plastic wrap.
• Refrigerate until dough is firm enough to roll (at least 1 hour).
• Preheat oven to 325°F.
• On a lightly floured surface, roll 1 portion of dough at a time to 1/8" thickness; with floured cookie cutters, cut into holiday shapes.
• Place on ungreased cookie sheet.
• Bake until set and lightly browned (10-12 minutes).
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Frost and decorate as desired.

PEANUT BUTTER GINGERBREAD COOKIES

Steps:

• Heat oven to 325F.
• On lightly floured surface, roll 1 dough portion at a time to 1/8-inch thickness; with floured cookie cutters, cut into holiday shapes. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate as desired.
• (This recipe makes about 6 dozen cookies).

PEANUT BUTTER ICING / FROSTING FOR COOKIES

Steps:

• Measure everything into mixing bowl. You want a thick pasty frosting, so start with just a little milk, and add enough to get a spreadable consistency. Beat well with a fork. Add additional corn syrup or milk if needed.
• You can separate the icing into bowls and add different colors if desired.
• Spread on cookies with butter knife. Allow to dry for about an hour, longer if you used a heavy layer.

GINGERBREAD COOKIES

Steps:

• Cream shortening and sugar. Beat in egg and molasses.
• In a separate bowl, combine remaining ingredients; add to mixture while stirring.
• Wrap dough in plastic wrap and refrigerate for at least 2 hours.
• Roll dough out on a floured surface (try to use the least amount of flour that you can to keep dough from sticking) to about 1/8" thick. Using a large cookie cutters (I use a 3 1/2" gingerbread man), cut out cookies and place on ungreased cookie sheets. Reroll dough scraps and repeat.
• Bake @ 350 degrees for 8 to 10 minutes or until edges begin to brown. Remove cookie sheet from oven and allow cookies to cool on the sheet until they have flattened again. Carefully remove from cookie sheets and allow to completely cool on a wire rack.

PEANUT BETTER GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
• In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
• In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
• Using a wooden spoon, stir flour mixture into peanut butter mixture.
• You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
• Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.