jolly peanut butter gingerbread cookies

How To Make jolly peanut butter gingerbread cookies

• 1

  Place peanut butter chips in small 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. Beat melted peanut butter chips and butter in large bowl until well blended. Add brown sugar, corn syrup, and eggs; beat until fluffy.
• 2

  Stir together flour, baking soda, cinnamon, ginger, and salt. Add half of flour mixture to butter mixture; beat on low speed of mixer until smooth. With wooden spoon, stir in remaining flour mixture until well blended. Divide into thirds; wrap each in plastic wrap. Refrigerate at least 1 hour or until dough is firm enough to roll.
• 3

  Heat oven to 325. On lightly floured surface, roll 1 dough portion at a time to 1/8 inch thickness; cut into holiday shapes with floured cookie cutters. Place on ungreased cookie sheet. Bake 10-12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate as desired.
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