Ingredients:
- 2 sticks (1 cup) butter, at room temperature
- 1/2 cup sugar (Add 1/4 cup more if like sweeter)
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 3 cups flour
- 1/2 cup peanut butter
- Cream the butter, peanut butter and sugar with a flat beater in a stand mixer. Then add vanilla, salt and flour, beat until smooth.
- Shape the smooth dough into a ball and divide into 2 equal pieces. Roll each into a 1-inch cylinder like a rolling pin. Wrap with plastic sarong wrap, refrigerator for 1 hour.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Sprinkle the coarse granulated sugar evenly on a sheet of wax paper, roll each cylinder in the sugar. Slice the cylinders into 5/8-inch-thick rounds. Arrange the cookies on the lined baking sheets about 1/2-inch apart.
- Bake for 15 minutes. Let the cookies staying in the oven to cool down. Allow cookies to cool completely before storing in the airtight containers.
