I feel like I need to apologize for being distant, out of range, a little removed and quite absent from my blog. I feel bad sending you only sporadic tweets and random Instagram pics without any follow through. It bothers me to post only the occasional Facebook message. I feel terrible, I really do.
But then again, it’s my blog and I can do whatever I want. I just want you to know that I haven’t been burned to a crisp by a fierce dragon, or sucked into a swirling vortex, or buried in a shallow grave under the back step.
I’ve been busy, damn it, I’ve just been busy. However, my 2017 resolution was to make more time for things that make me happy. Not anyone else, just me. So I’ll try and see you more often, because like peanut butter cookies, blogging and creating things for you makes me happy.
Cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix well. Add the flour, baking powder and baking soda and mix to combine.
Gently roll the dough into 1" size balls and roll each ball in additional granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1 oz ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.