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Peanut Butter Cutout Cookies

Source of Recipe

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Peanut Butter Cutout Cookies

Country Woman Christmas Annual 2003
Reviews rate this recipe 4.5 of 5 stars.
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
Yield: About 4-1/2 dozen.

I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. —Cindi Bauer, Marshfield, Wisconsin

Ingredients:
• 1 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1/3 cup 2% milk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Vanilla frosting
• Red food coloring
• Assorted colored sprinkles

Directions
1. In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.

3. Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.

1 serving (2 each) equals 151 calories, 5 g fat (1 g saturated fat), 16 mg cholesterol, 84 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.