PEANUT BUTTER COOKIES

1/2 cup (125 mL or 1 stick) unsalted butter

3/4 cup (175 mL) brown sugar, packed

1 large egg

1 tsp (5 mL) vanilla extract

1-1/4 cups (310 mL) crunchy peanut butter

1 cup (250 mL) Cuisine Soleil All purpose mix

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

1. Preheat oven to 350ºF (180ºC).

2. Cream together butter, sugar, egg and vanilla until fluffy.

3. Add in peanut butter and blend until incorporated.

4. Mix together flour, baking soda and salt.

5. Add dry ingredients slowly to wet ingredients and mix until incorporated.

6. Put in freezer for 30 minutes or until somewhat firm.

7. Scoop out spoonfuls and roll into balls approximately 1 inch (2.5 cm) in diameter.

8. Place onto parchment lined baking sheet and flatten with fork dipped in Alterna flour to prevent fork from sticking.

9. Bake for 12-15 minutes or until golden on the bottom.

10. Let cool completely on wire rack.