Instructions
1. Preheat the oven to 350 degrees. Place a rack in the middle level. Grease two cookie sheets or line them with parchment paper.

2. In a large bowl, with an electric mixer, beat the peanut butter and sugar until well combined. In a small bowl, lightly beat the egg and beat into the peanut butter mixture along with the baking soda and salt (if using) until well combined.

3. Roll level teaspoons of dough into balls and arrange them about 1 inch apart on the cookie sheets. With the tines of a fork, flatten the balls to about 1 1/2 inches diameter, making a crosshatch pattern.

4. Sprinkle the top of each cookie with a little demerara sugar (if using).

5. Bake the cookies in batches on the middle rack until puffed and pale golden, about 10 minutes.

6. Cool the cookies on the cookie sheets about 2 minutes, then transfer with a metal spatula to racks to cool completely. Store in an airtight container at room temperature for up to 5 days.




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Yields: 5 Servings
     From BEST AMERICAN RECIPES, 2000, page 298.

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