Makes 22 large, or 3 dozen smaller cookies.
Beat together the peanut butter and sugar until well combined, then add in the egg. Continue beating as you add the molasses, maple syrup and milk.
Sift together the flour, baking soda, spices and salt. Slowly incorporate into the wet bowl. At the end the dough should be firm, but not too dry.
Preheat the oven to 350 degrees and place the wrapped dough in the refrigerator for 15 minutes. Assemble a rolling station with a rolling pin, powdered sugar, waxed paper and cookie cutters.
Roll out the dough to 1/4” thickness and cut into shapes of your choice. Place on a parchment lined baking sheet and bake for 11-14 minutes, depending on what size cookie cutters you used.
Let cookies fully cool on a rack, then decorate with peanuts, cinnamon candies, and Catch Me Glaze
Catch Me Glaze
Beat together the peanut butter and sugar until fully incorporated. Add the egg white and mix, then gradually add milk until icing is to desired consistency. *This may be a little more or less than 1 tbsp.
Line a cup with a sandwich bag and pour the icing into the bag. Snip a corner, then decorate your cookies. Let dry about 30 minutes, and enjoy!
**This pasteurized egg white is sold in a carton in the dairy isle. Using this will result in a harder setting icing, but eliminating it will not compromise the taste or overall quality of the cookie.
Recipe for Saratoga Peanut Butter Co.
By Meagan McKeever