My biggest problem, comes when I get stressed out. It's not necessarily that I like to eat cookies, but I like to bake them. And I like to use my seasonal (Valentines Day) platters to decorate my house, but then the cookies are set out and mindlessly eat them... ALL. These are Peanut Butter Sugar Cookies. They turned our light and fluffy and super-delicious. I used real butter, all white sugar, and fine vanilla extract, which gave them a warm vanilla taste.
Now it's cold here, and even though the snow has melted, the days are dreary, moist and cold, which keeps you chilled tothe bone, even when you're out running. I'm waiting until the temperature reads above freezing and then I'll venture out. After lunch seems just about right.
Peanut Butter Sugar Cookies
1 cup butter
1 1/2 cups sugar
2/3 cup peanut butter
2 eggs
1 tsp. vanilla extract (I used Pampered Chef brand) and if you're interest in buying some, contact me
2 1/2 cup flour
1 tsp baking soda
1/2 tsp salt (I use Kosher salt, I like the way the larger crystals bring more intense saltiness)
sugar for rolling
Preheat oven to 350 degrees.
Cream together butter, sugar, and peanut butter. Add eggs and vanilla. I generally add the baking soda and salt to my moist mixture and then stir in the flour. This keeps me from dirtying an extra bowl and allows the salt and soda to get mixed in well.
Roll into tablespoon sized balls and dip in sugar. Place cookies on a cookie sheet and press with a fork, once in one direction and once in a crosswise direction. If you fork gets sticky, dip in excess sugar or a cup of water.
Bake 12-15 until cookies are a light golden brown. These cookies will not be as dark as traditional peanut butter cookies. Cool completely.
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