Recipe For Cooking Peanut Butter Sandies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Peanut Butter Sandies

These truly melt in your mouth. You can substitute almond, pistachio or cashew butter and the corresponding nut for the peanut butter and chopped peanuts.

2 C. flour
1 tea. baking powder
1/2 tea. baking soda
1/4 tea. salt
7/8 C. (1 3/4 sticks) unsalted butter, softened
1/2 C. creamy peanut butter
1 C. confectioners’ sugar, sifted
1/2 C. firmly packed light brown sugar
1 1/2 tea. vanilla extract or flavoring
1 egg
1/2 C. coarsely chopped peanuts

In a lrg. bowl, combine flour, baking powder, baking soda and salt; set aside.

In a lrg. mixing bowl with electric mixer on med. speed, beat butter and peanut butter until light and fluffy. Add powderedsugar and brown sugar; beat on med. speed until smooth. Beat in vanilla extract and egg. With mixer on low speed, gradually beat in reserved flour mixture. Fold in peanuts by hand. Form dough into 1 1/4-in. balls. Place balls, 2 in. apart, on cookie sheet lined with parchment paper. Using your lightly floured palm, flatten each ball into a disk about 1 1/2 in. in diameter. Bake in a 350 degree F oven about 10 min. or until edges are lightly browned. Let cookies cool slightly on cookie sheet, then use a spatula to transfer cookies to a wire rack; let cool completely. Cookies can be stored in an airtight container up to one week.