Crisscross Peanut Butter Cookies   From The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange St. Martin's Press/Macmillan by Robin Olson (www.cookie-exchange.com) This is my other all-time favorite cookie, besides chocolate chip, and this cookie is the one I specifically credit for my annual five-pound winter weight gain. The recipe is from Grandma Olson and was passed down to Sylvia, my mother-in-law, in the 1940s.

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2½ cups all-purpose flour
1½ teaspoons baking soda
1 cup (2 sticks) butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 large eggs
1 cup crunchy peanut butter (I like Skippy Super Chunk)
2 teaspoons vanilla extract

In a bowl, sift together the flour and baking soda; set aside. In a separate bowl, mix the butter and sugars, then add the eggs and beat well.

Add the peanut butter and vanilla and beat until smooth and fluffy. Slowly pour the flour mixture into the creamed mixture and beat until thoroughly combined. Chill the dough for at least 1 hour.

Preheat the oven to 375°F/190°C. Line the baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place on the lined baking sheets.

Dip the tines of a fork in flour and flatten each ball with the fork, making a crisscross pattern on each.

Bake the cookies for 8 to 10 minutes. Remove from the oven, cool on the baking sheets for 1 minute, then transfer to wire racks to cool completely.   Makes 6 dozen cookies