All purpose flour
Stick (8 T.) unsalted butter
-at room temp
Lightly packed brown sugar
Smooth/crunchy pnut butter
Preheat 375. Line 2 cookie sheets with parchment or lightly grease.
Sift flour, b. soda and salt in small bowl. Set aside. Use electric
mixer on medium cream butter, brown sugar, 1/4 c granulated sugar,
peanut butter and vanilla in med. size mixing bowl till light &
fluffy- 2-3 minutes. Stop mixer twice and scrap bowl with spatula.
Add egg. Blend on medium until almost incorporated, about 10 sec,
scrape bowl. Add sifted dry ingredients on low and blend 15 seconds.
Stop & scrap, then blend till smooth, about 5 sec. more. Measure out
48 rounded teaspoons of dough; roll them into balls with hands. Dip
one side of ball in remaining 1/2 cup sugar. Place 2 inches apart,
sugar side down on baking sheets. Bake until light brown, 8 to 10
minutes 375. Remove from oven. Press KISS flat side down firmly
into center to embed. Carefully remove cookies from pan and place on
plate or cooling rack. Per serving: 100 cal, 5 gm fat, 11 mg chol, 48