Peanut Butter Cookies

Directions

Dough

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  Cream together until light and fluffy:
  Creamy Peanut Butter
  Unsalted Butter
  Brown Sugar
  Granulated Sugar

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  Beat in:
  Large Egg
  Vanilla Extract

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  Whisk together and add:
  All-Purpose Flour
  Salt
  Baking Powder

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  Stir in, if desired:
  Dry-Roasted Salted Peanuts

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  Stir until all ingredients are well blended; do not over mix.

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  Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees.

  Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto cookies sheets that have been lined with parchment paper or silicone liners.

  Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

  Frost with Peanut Butter Icing (recipe below) and decorate with Chocolate Ganache if desired.

Peanut Butter Icing

• 17 Note that you may not need all the milk for this recipe.
• 18 Cream together until well blended:
• 19 1/2 cup peanut butter
• 20 1/4 cup unsalted butter, melted
• 21 1/2 teaspoon vanilla
• 22 1/4 teaspoon salt
• 23 Beat in:
• 24 1 1/2 cups confectioners' sugar
• 25 Add in:
• 26 3-4 tablespoons milk (1 tablespoon at a time)
• 27 Blend in milk until the frosting is smooth and light.
• 28 Enjoy!
• 29