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Honey Peanut Butter Cookies

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This Honey Peanut Butter Cookies recipe demonstrates the substitution of 1/2 of the sugar called for in the recipe, plus the addition of flour and baking soda. Cookies baked with 1/2 the sugar replaced by honey will stay fresh-tasting for up to three weeks when stored in an airtight container. However, these cookies are so tasty, they won't likely last that long.

Cooking Recipe

Servings: Makes 5 dozen cookies.
Cook Time: 15 minutes
Prep Time: 1 hour

1 cup honey
1 cup creamy peanut butter
1/2 cup shortening
2 large eggs
3 cups all-purpose flour
1 cup granulated sugar
1 & 1/2 tsp baking powder
1/2 tsp salt

1. In mixing bowl, beat together honey, peanut butter and shortening. Add eggs; beat until light and fluffy. Combine flour, sugar baking soda, baking powder and salt; add to peanut butter mixture and mix well.

2. Chill dough for at least 1 hour. Roll into 1-1/2 inch balls and place in muffin cups sprayed with nonstick cooking spray. Bake in a 350 degree oven for 8-10 minutes or until golden brown.

3. Cool for 5 minutes; remove cookie cups, Makes about 5 dozen Cookie Cups or cookies. We suggest baking 12 Cookie Cups and using the remaining dough for cookies. (See tip below.)

* Tip: Leftover cookie dough can be stored in the refrigerator for up to 1 month. This cookie dough can also be baked by simply placing 1-1/2 inch balls on a cookie sheet. Flatten with a fork or a decorative cookie press dipped in sugar. Bake in a 350F degree oven for 8-10 minutes.

Honey Peanut Butter Cookies
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