Alice Medrichs Peanut Butter Cookies Recipes

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.

ALICE MEDRICH'S PEANUT BUTTER COOKIES

Steps:

• Combine Flour and Baking Soda with wisk; set aside.
• In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
• Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
• Add the Flour Mixture and stir with wooden spoon, just until incorporated.
• Wrap and refrigerate the dough for at least 2 hours.
• 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.
• Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
• Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
• Makes 3 - 5 dozen cookies, depending on size of scoop.
• NOTE: Prep time does not include 2 hours to chill dough.