- 3 eggs
- 4 cups [560 g] all-purpose flour
- 1 tablespoon [15 mL] baking powder
- 1 teaspoon [5 mL] cinnamon
- 1/4 teaspoon [1 mL] salt
- 1 cup [250 mL] peanut butter
- 1 cup [200 g] softened butter or margarine
- 1 cup [250 mL] well-packed brown sugar
- 2/3 cup [160 mL] golden corn syrup
- Sugar
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- Reserve 1 egg white, refrigerated.
- Mix together 2 cups [280 g] of the flour, baking powder, cinnamon and salt; set aside.
- Into a large bowl, at medium speed of an electric mixer, beat together peanut butter, butter or margarine, brown sugar, golden corn syrup, remaining eggs and egg yolk, until smooth.
- Mix dry ingredients mixture into peanut butter mixture.
- Using a spoon, stir in remaining flour.
- Wrap dough into plastic wrap; refrigerate for at least 3 hours or overnight.
- Preheat oven to 325°F [160°C].
- Using a fork, slightly beat reserved egg white.
- Onto a floured surface, roll 1/3 of dough until 1/8-inch [3-mm] thick.
- Cut cookies, using a star-shaped cookie cutter.
- Arrange cookies onto ungreased cookie sheets.
- Brush cookies with reserved egg white; sprinkle with sugar.
- Repeat process with remaining dough.
- Bake into preheated oven for 12 to 15 minutes, until lightly browned.
- Remove cookies from cookie sheets; cool on racks.
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