Servings: 22 Cookies

1 cup unsalted butter, at room temperature (important!) 1 cup unsalted butter, at room temperature (important!)
2/3 cup peanut butter ⅔ cup peanut butter
1 tsp vanilla extract 1 tsp vanilla extract
2 1/2 cup all purpose flour 2 ½ cup all purpose flour
1/2 cup confectioner’s sugar ½ cup confectioner’s sugar
1 tsp sea salt 1 tsp sea salt

Cream the butter and the peanut butter together, then beat in the vanilla.
Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
Turn the dough out onto a piece of waxed paper. Divide the dough in half, form each into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. Each log will be about 8 inches long.
Pre-heat the oven to 350F.
Slice the log into 1cm disks.
Bake for 12 minutes, being careful not to over-bake - take them out before they begin to brown.