- 1/2lb (2 sticks) unsalted butter, softened to room temperature
- 1 cup superfine sugar, or regular granulated sugar run through a food processor for 30 seconds
- 2/3 cup peanut butter
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
To prepare, add the butter, sugar, peanut butter, and salt in a medium sized bowl. Use an electric mixer until it's light and flurry. Add the yolk of the egg, beat in, then add the rest of the egg with the vanilla. Continue to beat until well blended. Lower the speed, and add flour while mixing. Divide in half and wrap both pieces in plastic wrap. Store them in the fridge for at least one hour, or at most two days.
When ready to bake, preheat the oven to 375 degrees. Pull out one half of the dough, and halve that. Return one half to the fridge while taking the other to a lightly floured work space. Roll the dough to about 1/8 inch thick. You shouldn't roll the dough more than twice, or else it will get too tough.
Cut the dough and shape as you like, then place them on a cookie sheet lined with parchment paper. Bake for 6 to 8 minutes, ten transfer to cooling rack.
Repeat until all your dough is done, and make sure to store in an airtight container or they will be too hard. This will usually make about 7 dozen cookies.