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