| 1/2 | cup peanut butter |
| 1/2 | cup shortening |
| 1/3 | cup packed brown sugar |
| 1/3 | cup honey |
| 1 | egg |
| 1 3/4 | cups Gold Medal® all-purpose flour |
| 3/4 | teaspoon baking soda |
| 1/2 | teaspoon baking powder |
| 8 | dozen small pretzel twists |
| 8 | dozen small pretzel sticks |
| 1. | Beat peanut butter, shortening, brown sugar, honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder. Cover dough with plastic wrap and refrigerate about 2 hours or until firm. |
| 2. | Heat oven to 350ºF. Shape dough into 1-inch balls (dough will be slightly sticky). For each cookie, place 2 pretzel twists side by side with the bottoms touching on ungreased cookie sheet (the bottom is the rounded point, similar to the bottom of a heart shape). Place 1 ball of dough on center; flatten slightly. Break 2 pretzel sticks in half. Gently press 3 pretzel stick halves into dough for stripes on bee. Break fourth pretzel piece in half. Poke pieces into 1 end of dough for antennae. Repeat with remaining dough and pretzels. |
| 3. | Bake 11 to 13 minutes or until light golden brown. Remove from cookie sheet to wire rack; cool completely. |
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| Cookies baked on dark sheets may brown too quickly. You can prevent this by either reducing the oven temperature by 25°F or lining the sheets with aluminum foil or baking parchment.
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| If you're short on time, use refrigerated peanut butter cookie dough instead of making dough from scratch. Simply roll dough and add pretzel pieces as directed in the recipe. Bake according to the directions on the dough package. |
Nutrition Information:
85 ( 35 ); 4 g ( 1 g); 5 mg; 95 mg; 10 g ( 0g); 2 g 0%; 0%; 0%; 2 % 1/2 ; 1