Alice Medrich'S Peanut Butter Cookies

1. 1

   Combine Flour and Baking Soda with wisk; set aside.

2. 2

   In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.

3. 3

   Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.

4. 4

   Add the Flour Mixture and stir with wooden spoon, just until incorporated.

5. 5

   Wrap and refrigerate the dough for at least 2 hours.

6. 6

   Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.

7. 7

   Bake for 14 to 16 minutes in preheated 325u00b0 oven until firm to the touch and golden brown on the bottom.

8. 8

   Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.

9. 9

   Makes 3 - 5 dozen cookies, depending on size of scoop.

10. 10

    NOTE: Prep time does not include 2 hours to chill dough.

* Per serving · 4 servings · Values may vary.

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