Honey Peanut Butter Cookies	Print this Recipe

(created by Nina Swan-Kohler)

Honey Peanut Butter Cookie Cups
1 cup Burleson's Clover Honey
1 cup creamy or chunky peanut butter
1/2 cup shortening
2 eggs
3 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

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. 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. 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 350 degree oven for 8-10 minutes.