Ingredients

• 1/2 cup butter
• 1/2 cup peanut butter
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cup whole wheat pastry flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• raw coarse sugar (for squashing cookies)

Directions

Preheat oven to 375° F.

In an electric mixer bowl, beat together butter, peanut butter, sugar, egg and vanilla extract until smooth. Set aside.

In a medium mixing bowl, sift together wheat flour, soda and baking powder. Add flour mixture to peanut butter mixture and mix again on medium speed until blended.

Place 1-2 tablespoons of the raw sugar on a small flat plate and set aside. Roll the dough into about 1 1/8" balls. Place balls about 2 inches apart on ungreased baking sheets. To make a criss-cross pattern on the cookies, dip a fork into the raw sugar (before each pressing), then gently press each ball with the tines of the fork (first press in one direction, then turn fork and press again). After pressing, cookies should be about 1/2" thick. Bake 8-10 minutes or until edges start to turn light golden brown. Allow to sit on cookie sheet for 2-3 minutes before transferring to a cooling rack.