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1
Sift together the flour, baking soda and salt.
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2
Cream the butter and 1/2 cup of peanut butter in a mixer fitted with the paddle attachment.
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3
Scrape down the sides of the bowl, add the raw sugar and beat on medium speed for 1 to 2 minutes.
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4
Add the egg and beat together.
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5
Scrape down the sides of the bowl and gradually add the flour mixture, beating at low speed.
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6
Place a piece of parchment or wax paper on your work surface and spoon the dough onto the paper in a strip 12 to 14 inches long and about 2 inches thick.
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7
Fold the paper over the dough and shape the strip of dough into a log.
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8
Wrap in plastic and refrigerate several hours or, preferably, overnight.
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9
Preheat the oven to 350 degrees Fahrenheit with racks positioned in the middle and lower portions.
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10
Line baking sheets with parchment.
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11
Remove the log of dough from the refrigerator and cut it in half.
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12
Rewrap one half and return to the refrigerator.
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13
Cut the remaining half into thin rounds, no thicker than 1/4 inch, and place them on the parchment-lined baking sheets about 1 inch apart, with the rows staggered.
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14
Place 1/4 teaspoon of peanut butter in the center of each round.
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15
Remove the other half of the dough from the refrigerator and slice in rounds.
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16
Place each round on top of a peanut butter-topped round.
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17
When all of the rounds are covered, lightly flour your fingertips and seal the cookies by pressing down gently all the way around.
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18
It wont matter if the top cracks a little.
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19
Your rounds should be about 2 1/2 inches in diameter.
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20
Bake in the middle of the oven for 15 to 16 minutes, or until the cookies are lightly colored and semi-firm to the touch, switching the baking sheets top to bottom and front to back halfway through.
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21
Remove from the heat and allow to cool completely before eating.
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22
They wont be crisp until they cool.
