Jolly Peanut Butter Gingerbread Cookies
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INGREDIENTS 1-2/3 cups (10-ounce) package Reese's Peanut Butter Chips
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 cup dark corn syrup
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon saltIn small microwave-safe bowl, place peanut butter chips. Microwave at HIGH 1 to 2 minutes or until chips are melted when stirred.
In large bowl, beat melted peanut butter chips and butter until well blended. Add brown sugar, corn syrup and eggs; beat until light and fluffy.
Stir together flour, baking soda, cinnamon, ginger and salt. Add half of flour mixture to butter mixture; beat on 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 1 hour or until dough is firm enough to roll.
Heat oven to 325 degrees.
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.
Makes about 6 dozen cookies