Peanut Butter Criss Crosses Part 1

I wanted to bake something simple to ease off my Jameson Bottle Cake. That's what I always go back to.. simple, timeless, tasty shit that my mom used to make kind of baking.... That's what I want to eat! I don't get the appeal of sculpted cakes, really... but I have fun making them... as long as the money is right.
Anyway, as I embark on my endeavor to find the best recipe for the basics that everybody knows and loves, I've decided to start with Peanut Butter Criss Cross Cookies. A peanut butter criss cross is supposed to be smallish, 2-3 inches in diameter. It should be crisp and melt in your mouth. It should remind you of your mom, and school, and probably the 80's. I'm trying this recipe from simplyrecipes.com. Dough is the freezer.....
I want them to come out looking exactly like these:

And they DID! This recipe was a success... look no futher.. this is THE Peanut Butter Criss Cross recipe I'll keep!

Peanut Butter Cookies

INGREDIENTS

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

METHOD

1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies.

For chewier cookies, bake at 300°F for 15 minutes.

Simply Recipes http://simplyrecipes.com