Peanut Butter Bears
Yield
servingsPrep
20 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peanut butter
|
|
| 1 | cup |
margarine
softened |
|
| 1 | cup |
brown sugar
packed |
*
|
| ⅔ | cup |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
divided |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
frosting
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peanut butter
|
|
| 237 | ml |
margarine
softened |
|
| 237 | ml |
brown sugar
packed |
*
|
| 158 | ml |
light corn syrup
|
|
| 2 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
divided |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
frosting
optional |
* |
Directions
In a large bowl with an electric mixer on medium speed, beat the peanut butter, margarine, brown sugar, corn syrup and eggs until smooth.
Reduce the speed; beat in 2 cups of the flour, the baking powder, cinnamon and salt.
With a spoon, stir in the remaining 2 cups flour.
Wrap the dough in plastic wrap; refrigerate for 2 hours.
Preheat oven to 325℉ (160℃).
Divide the dough in half.
On a floured surface, roll out half of the dough to ⅛ inch thick.
Cut with a floured bear cookie cutter.
Repeat with the remaining dough.
Place on ungreased cookie sheets.
Use scraps of dough to make bear faces.
Make one small ball of dough for the muzzle.
Form 3 smaller balls and press gently to create eyes and nose.
Bake for 10 minutes, or until lightly browned.
Remove from the cookie sheets; cool completely on wire racks.
If desired, use frosting to create paws, ears and bow ties.
