CORRECTION from first post: 1 1/4 cups flour
Saturday nights at our house are always eventful. Yesterday was no exception and as it seems the cookies add to the good times. For dinner we enjoyed Vermont Smoke and Cure Beer Brats served with fabulousHorseradish Sauerkraut and pumpernickel bread from Red Hen Bakery . The sauerkraut was made by a good humored man from Waitsfield. After dinner, I could not stop eating cookies! The Peanut Butter Cookies retain a soft texture and seem to get better the next day. The recipe calls for salted whole peanuts, which add to the flavor and texture.
May we all be filled with gratitude, smile and enjoy the time. Life is so fun I feel like I am on vacation.
Makes 4 dozen
1/2 cup unsweetened chunky peanut butter
1/3 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted
1. Preheat oven to 375. Cream butter, peanut butter, and sugars in bowl of an electric mixer fitted with the paddle attachment. Sift together dry ingredients; blend into butter mixture.
2. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on parchment lined baking trays. Criss cross with fork tines. Bake for 10-12 minutes. Cool slightly; remove from pan.