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Amy Carter's Peanut Butter Cookies




Source of Recipe


Recipe from Presidential Cookies by Bev Young


List of Ingredients




1 cup butter (2 sticks)
1/2 cup chunky or smooth peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
1/4 tsp. salt
2 eggs
1 tsp. baking soda
1/4 cup warm water
3 cups sifted flour

Recipe



Preheat oven to 350°.
In a large mixing bowl, cream together butter and peanut butter.
Beat in the granulated and light brown sugars and salt.
Beat in eggs, one at a time
In a small bowl, dissolve baking soda in warm water. Add to the butter-sugar mixture and stir well.
Stir in flour. Mix until dough is smooth.
Wrap dough in plastic wrap and refrigerate for 1 hour or until dough is firm enough to be workable.
Roll dough by hand into 1-inch balls.
Arrange balls on ungreased cookie sheets, leaving 1 to 2 inches between cookies.
Gently press each ball flat with the tines of a fork; press each cookie again, crosswise, to flatten to 1/4-inch thickness and to create the characteristic crisscross pattern. To prevent fork from sticking, occasionally dip it in flour.
Bake for 15 minutes or until golden brown. Let cookies stand for 10 minutes before transferring them to wire racks to cool completely. Store in a tightly covered container.
Make larger cookies by forming the dough into large balls about the size of golf balls. Bake about 20 to 25 minutes until light brown.