Photo: Becky Luigart-Stayner; Styling: Cathy Muir
Yield
2 dozen (serving size: 1 cookie)

How to Make It

Step 1

Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well-blended. Add vanilla and egg white, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours.

Step 2

Preheat oven to 350°.

Step 3

Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.

Step 4

Chocolate-Peanut Butter Variation: Add 1 ounce of grated semisweet chocolate to the flour mixture.

Ratings & Reviews

gunnercade's Review

gunnercade
February 06, 2011
I am not a great baker, but these cookies came out really well, they were as good as they were easy. It's also a very forgiving recipe. I didn't have time for 3 hours in the freezer, so I cut and baked them after only 1 hour, and they were really good. Next time I will substitute one additional tbsp of peanut butter for one tbsp of butter.