peanut butter cookies

I found this recipe in the Shenyang Cookbook during my first few months in China. I like that it could be made with margarine, which is often cheaper than butter. I’ve made it with butter a few times now, but I like the consistency better with margarine. I also prefer to use a thick Chinese peanut butter rather than a smooth, thinner Creamy Skippy.

PEANUT BUTTER COOKIES
From the Shenyang Cookbook

½ cup butter or margarine, softened
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
½ tsp vanilla
1 ¼ cup flour
½ tsp baking soda
½ tsp baking powder
additional sugar for rolling

BEAT butters in a large mixing bowl. Add sugars, scraping the sides. Beat in egg and vanilla until combined. Mix dry ingredients in a medium bowl. Gradually add to wet ingredients. (You may need to stir the last bit by hand.) If desired, cover and chill dough until easy to handle.

SHAPE dough into 1 inch balls. Roll in additional sugar to coat. Place on ungreased cookie sheet. Flatten by making crisscross marks with a fork.

BAKE at 375°F for 7-9 minutes or until bottoms are lightly browned.