Alice Medrich's Peanut Butter Cookies

From Alice Medrich's Cookies and Brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. Use cookie stamps and other kitchen tools to create simple, elegantly designed cookies -- this is a real crowd pleaser!

• Ready In: 45 mins
• Yields: 36-60 cookies

Ingredients

• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 8  tablespoons unsalted butter, softened
• 1⁄2 cup light brown sugar, packed
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon salt
• 1  egg, large
• 1  teaspoon vanilla extract
• 1 1⁄4 cups chunky peanut butter, natural style

Directions

1. Combine Flour and Baking Soda with wisk; set aside.
2. In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
3. Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
4. Add the Flour Mixture and stir with wooden spoon, just until incorporated.
5. Wrap and refrigerate the dough for at least 2 hours.
6. Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
7. Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
8. Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
9. Makes 3 - 5 dozen cookies, depending on size of scoop.
10. NOTE: Prep time does not include 2 hours to chill dough.