Peanut Butter Gingerbread Cookies
5 cups all-purpose flour
3/4 cup creamy peanut butter
1 1/2 teaspoons ground cinnamon
1 cup packed brown sugar
1 teaspoon baking soda
1 cup KARO dark corn syrup
1/2 teaspoon ground ginger
2 eggs
1/4 teaspoon salt
3/4 cup softened margarine
In a large bowl, combine flour, cinnamon, baking soda, ginger and salt. In another large bowl, beat margarine and peanut butter until well blended. Add brown sugar, corn syrup and eggs; beat until smooth. Gradually beat in 2 cups of the dry ingredients. With a wooden spoon, beat in the remaining dry ingredients, 1 cup at a time, until well blended. Divide the dough into thirds. Wrap in plastic wrap; chill until firm, at least 1 hour.
Preheat the oven to 300 degrees F. Roll out the dough, one third at a time, to 1/8-inch thickness on a lightly floured surface. Cut out with an oversize gingerbread man and woman cutters. Place 2 inches apart on an ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Pipe frosting on cookies with No. 3 tip to make eyes and buttons.
3/4 cup creamy peanut butter
1 1/2 teaspoons ground cinnamon
1 cup packed brown sugar
1 teaspoon baking soda
1 cup KARO dark corn syrup
1/2 teaspoon ground ginger
2 eggs
1/4 teaspoon salt
3/4 cup softened margarine
In a large bowl, combine flour, cinnamon, baking soda, ginger and salt. In another large bowl, beat margarine and peanut butter until well blended. Add brown sugar, corn syrup and eggs; beat until smooth. Gradually beat in 2 cups of the dry ingredients. With a wooden spoon, beat in the remaining dry ingredients, 1 cup at a time, until well blended. Divide the dough into thirds. Wrap in plastic wrap; chill until firm, at least 1 hour.
Preheat the oven to 300 degrees F. Roll out the dough, one third at a time, to 1/8-inch thickness on a lightly floured surface. Cut out with an oversize gingerbread man and woman cutters. Place 2 inches apart on an ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely. Pipe frosting on cookies with No. 3 tip to make eyes and buttons.
Royal Icing Recipe Using Meringue Powder
Mix dry ingredients together. Add liquid ingredients and mix on low speed until combined. Mix on medium speed for approximately 4 minutes or until peaks form. Add up to 2 teaspoons of warm water per cup of icing to thin icing for piping and flooding cookies.
Enjoy!
Dina
4 cups confectioner's 10X powdered sugar
3 tablespoons meringue powder (purchase at a cake decorating supply store)
3 tablespoons meringue powder (purchase at a cake decorating supply store)
1/2 teaspoon vanilla extract
3/4 cup warm water
3/4 cup warm water
Mix dry ingredients together. Add liquid ingredients and mix on low speed until combined. Mix on medium speed for approximately 4 minutes or until peaks form. Add up to 2 teaspoons of warm water per cup of icing to thin icing for piping and flooding cookies.
Enjoy!
Dina
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