Serves: 24
Total Calories: 85

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
3 tablespoons orange juice
1/4 teaspoon grated orange zest

1. Into a medium bowl, sift together the flour, baking soda, and salt, then lightly whisk and set aside.
2. In a stand mixer set on medium speed, beat the butter and peanut butter until blended and creamy, about 45 seconds. On medium speed, add the sugar and beat until light. Beat in the vanilla, orange juice, and zest until blended, scraping down the sides and bottom of the bowl as necessary. Turn off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended.
3. Using lightly floured hands, gather the dough into a ball. Divide the ball in half and flatten each into a 6- to 8-inch disk. Wrap each disk in plastic wrap and chill for 2 hours or until firm.
4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or leave ungreased and set aside.
5. To make puzzle cookies: Remove one disk of dough from the refrigerator and, if needed, soften slightly for easier handling. Roll the dough into a 1/8-inch-thick, 10-by-10-inch square on a lightly floured board, between 2 pieces of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Using a paring knife and a ruler, trim the edges. Using Kwanzaa-themed cookie cutters, randomly form several shapes within the square, then use the paring knife to create puzzlelike shapes around them (see photo). Using a palette knife or thin metal spatula, carefully transfer the cookies to the prepared baking sheet, keeping them in the same location as within the puzzle. Place the cookies about 1/2 inch apart on the baking sheet.
6. Bake in the middle of the oven until the cookies begin to color, 9 to 11 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring them to a rack to cool completely. Arrange the cookies on a flat plate or tray in the completed puzzle form.
7. To make traditional cutout cookies: Roll the dough 1/4 inch thick. Lightly dip a 3- or 3 1/2-inch cookie cutter in flour, then firmly press it straight down into the dough. Repeat, cutting the cookies close together to avoid rerolling. Place the cookies about 1/2 inch apart on the baking sheet. Bake in the middle of the oven until the cookies begin to color, about 22 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.

Serving Size: 2 Cookies

Variation
If you’re a peanut butter lover, be sure to try Misbehavin’ Girls Peanut Butter Cookie Sandwiches. Follow the main recipe for the traditional cutout cookies. Roll the dough out 1/4 inch thick and use a 3-inch round cookie or biscuit cutter. Bake as directed and cool the cookies to room temperature. Sandwich the flat sides of two cookies together with a generous tablespoon of the frosting featured in Chocolate Peanut Butter Surprise Cupcakes (page 138). The result is worth every calorie.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 24
Total Calories: 85
Calories from Fat: 40

More Recipes from the Holiday Baking Cookbook:
Apricot Jam and Coconut Squares
Banana Wafer Pudding Pie
Brown Sugar Benne Cookies
Cashew Caramel Cracker Bars
Chocolate Peanut Butter Surprise Cupcakes
Church Lady's Frosting
Church Supper Carrot Cake
Cream Cheese Frosting
Kwanzaa Puzzle Cookies
Mama's Yummy Sweet Spoonbread Souffle
North African Mint Tea
Soul-Satisfying Biscuits and Gravy
Southern Comfort Sweet Potato Pecan Pie
Wild Rice and Dried Cherry Muffins