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1. Preheat oven to 350°F. Generously butter two baking sheets.
2. Sift the flour, baking powder, baking soda and salt together; set aside.
3. In a large bowl of electric mixture combine the melted butter, sugars, peanut butter, egg and vanilla extract. Beat just until well blended. Add the flour and stir with a wooden spoon until combined.
4. Refrigerate cookies until dough is stiff enough to shape into balls, about 2 hours. Using a tablespoon scoop out dough and with wet hands shape into 1 inch balls. Place 2 inches apart of baking sheet. Using the tines of a fork or a cookie press lightly press on the ball of dough to slightly flatten and make an indentation.
5. Bake until bottoms are golden brown, 12 to 15 minutes. Let cookies cool briefly on the pans. Using a wide flexible spatula transfer the warm cookies to a rack to cool.
Makes about 36 cookies
Copyright © 2002 by Marie Simmons, adapted from a recipe in Cookies, A Williams-Sonoma Book, Chuck Williams, General Editor, Noel Barnhurst, Photographer. Simon & Schuster * Source. New York, NY. ISBN 0-74322-683-6. Reprinted by permission. All rights reserved
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