easter peanut butter cookie

Ingredients - Makes about 3 dozen (depending on the size of your cookie cutters)

• 1/2 cup unsalted butter, softened
• 1/2 cup of peanut butter
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1/2 tablespoon of vanilla
• 1 egg (I substituted with egg whites)
• 1/2 teaspoon of baking powder
• 1 and 1/2 cups of all-purpose flour

Directions

1. Mix butter, peanut butter, brown sugar, white sugar, and vanilla. Mix on low speed until thoroughly mixed.
2. Add the egg and beat on medium speed until mixture is creamy and fluffy.
3. Add the baking powder and add the flour in little by little.
4. Wrap dough in clear wrap and chill in refrigerator for 45 minutes to an 1 hour.
5. Once dough is chilled and has firmed up a bit, roll out dough on floured counter top and press down with cookie cutters. 
6. Heat oven to 350 degrees. Line cookie sheets with parchment paper. 
7. Bake for 10-12 minutes, or until bottoms are slightly golden.
8. Once out of the oven, place cookies on wire racks to cool completely.

These peanut butter cookies are quickly becoming my favorite cookie to use for shapes and they are so yummy to eat. Tie a pastel colored ribbon around their necks or put them in cellophone bags with a ribbon tied to put in easter baskets.

Thanks for stopping by.