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Ingredients
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup stick margarine
- 1/2 cup granulated sugar
- 1/2 cup creamy (or crunchy) peanut butter
- 1 egg
- 1 tsp vanilla extract
- 4 tsp granulated sugar
Preparation
Step 1
Parchment paper is recommended for even baking and to prevent burning
In a small bowl, whisk together the flour and baking powder.
In a large bowl, with an electric mixer at medium speed, beat the margarine until smooth. Add the sugar, peanut butter, egg, and vanilla; beat 1 minute. Slowly add the flour mixture and beat just until combined, about 1 minute. The dough will be crumbly. Cover and chill 30 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Measure the sugar onto a small plate.
Roll the dough into 1-inch balls; place the balls 2 inches apart on the prepared sheet.
Dip the bottom of a small juice glass into the sugar before flattening each ball to about 1/2-inch thickness. Bake until firm, about 7-9 minutes. With a spatula, gently remove the fragile cookies to a wire cooling rack.