Directions

Dough

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

6. Beat in:
   Large Egg
   Vanilla Extract

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

13. Stir in, if desired:
    Dry-Roasted Salted Peanuts

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

16. 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

1. Note that you may not need all the milk for this recipe.
2. Cream together until well blended:
3. 1/2 cup peanut butter
4. 1/4 cup unsalted butter, melted
5. 1/2 teaspoon vanilla
6. 1/4 teaspoon salt
7. Beat in:
8. 1 1/2 cups confectioners' sugar
9. Add in:
10. 3-4 tablespoons milk (1 tablespoon at a time)
11. Blend in milk until the frosting is smooth and light.
12. Enjoy!