Ingredients
Instructions
- In a large mixing bowl, cream butter, peanut butter and sugars.
- Beat in the eggs, milk and vanilla.
- Combine the flour, baking powder & baking soda; add to creamed mixture and mix well.
- Cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-inch thickness.
- Cut with 2-inch to 4-inch cookie cutters.
- Place 2-inches apart on ungreased baking sheets.
- Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown.
- Cool for 1 minute, before removing from pans to wire rack to cool completely.
- Frost and decorate as desired.
- Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.