Thursday, December 31, 2009
Holiday Peanut Butter Cut-Out Cookies
This is the first baked cookie recipe that Alyssa made entirely by herself. They turned out fabulously!
1/2 cup (1 stick) butter or margarine
1 cup REESE'S Peanut Butter Chips
2/3 cup packed light brown sugar
3/4 vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking soda
CHOCOLATE CHIP DRIZZLE(recipe follows)
1. Combine butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour and baking soda. Refrigerate 15 to 20 minutes or until firm enough to roll.
2. Heat oven to 350°F.
3. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator until ready to use.) Using cookie cutters, cut into desired shapes; place on ungreased cookie sheet. Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Garnish with CHOCOLATE CHIP DRIZZLE. About 3 dozen cookies.
CHOCOLATE CHIP DRIZZLE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil) in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.