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1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/8 tsp. salt
1/2 c. butter
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1 egg
Lollipop sticks

Combine flour, baking soda and salt; reserve. Beat butter and peanut butter in a large bowl with an electric mixer at medium speed until well blended. Beat in sugar and brown sugar until well blended. Beat in egg; mix well. Gradually add flour mixture and beat until well combined. Wrap dough in plastic wrap; refrigerate 3 hours.

Preheat oven to 350 degrees. Place lollipop sticks 3 inches apart on ungreased cookie sheets. On lightly floured surface, roll out dough, 1/3 at a time to an 1/8 of an inch thickness. Cut out dough with lightly floured cookie cutters; place each cookie over a lollipop stick; overlapping the stick with at least 2 inches of cookie.

Bake for 8-10 minutes, or until lightly browned. Cool on wire rack. Decorate as desired. Stir in tightly covered container. Makes 2 dozen 4 inch cookies.

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