Cookies adapted from Dorie Greenspan
2 1/2 cups of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
2 sticks butter at room temperature
1 cup of peanut butter (I used extra chunky Jif)
1 cup of light brown sugar
3/4 cup of granulated sugar
2 large eggs
Extra 1/2 cup of sugar for rolling
Preheat oven to 350º. Line baking sheets with parchment.
Whisk the dry ingredients together. Using a mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs, one at a time, beating for one minute after each addition. Scrape down the sides and bottom of the bowl.
On low speed, add the dry ingredients, mixing only until just incorporated.
Put the 1/2 cup of rolling sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. To make the criss crosses, use a fork (dip in sugar first to avoid sticking) and press down on top of the sugar crusted cookies.
Bake for about 12 minutes. Cool on cookie sheet for about a minute before transferring to cooling rack.
Yields 40 cookies.
White Chocolate and Raspberry Cream Cheese Frosting~
1/4 cup (1/2 stick) butter, at room temperature
4 ounces cream cheese (1/2 package), at room temperature
3 ounces white chocolate, chopped and melted
2 tablespoons raspberry jam, strained to remove seeds
2 cups powdered sugar
Beat cream cheese till smooth. Add butter and beat till well combined. Mix in white chocolate and jam, then add powdered sugar and beat till combined.
Pipe or spread on the flat side of one cookie and top with the flat side of a second cookie. Makes about 20 sandwich cookies.