Peanut Butter Criss Crosses

I originally learned this recipe from my mother's “Better Home and Garden” cookbook which was a five-ring binder, 8 ½ inch by 11 inch hardcover meant to be used.  It always easy to know which recipes were used frequently as their pages are dotted with stains, partially or entirely missing from this cookbook.  The latter is the case with this recipe.  I'm not surprised the page is missing from this recipe book as there was time when I knew this recipe by heart.  Thankfully, the paperback version of this same cookbook which I acquired in 1995 contains this recipe.  

½ cup (1 stick) butter softened/at room temperature 
½ cup sugar 
1/2 cup brown sugar 
1/2 teaspoon vanilla extract 
1 egg
½ cup peanut butter 
1 ¼ cup all-purpose flour plus 1-2 extra tablespoons for making criss cross 
½ teaspoon baking soda  
½ teaspoon baking powder   

Place oven rack on middle run setting. 

Preheat oven to 375 degrees farenheit.  

In a large mixing bowl, cream butter and sugar until blended.  Add egg and vanilla extract. Mix.  Add peanut butter.  Mix.  Add flour, baking soda and baking powder.  Mix.  

Drop dough by rounded teaspoons onto non-stick cookie sheet about 2 inches apart.  

To make criss cross design put 1-2 tablespoons flour on a small plate.  Gently tap back of fork tines against dough to prepare fork for first time use.  

Gently dip back of fork tines in flour to coat as this will keep dough from sticking to fork as you make criss cross.  Partially flatten rounded teaspoon of dough with back of fork in one direction and then the opposite to make the criss cross.  Repeat until all teaspoons of dough on cookie sheet complete.  

Bake in oven for 7 – 9 minutes or until bottoms appear lightly browned.  

Cool cookies on wire rack.