2 cups Domino Organic Sugar
1 cup peanut butter
1/2 cup butter
1/2 cup peanut oil
2 large eggs
1 teaspoon vanilla or 1 tablespoon dark rum
2 1/2 cups all purpose or pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
additional coarse sugar for sprinkling

In the bowl of an electric mixer, cream together butter and sugar until light. Stir in peanut butter, oil, and eggs; beat until smooth.

In a separate bowl, stir together flour, baking soda and salt until ingredients are well mixed.

While mixer is running on slow speed, gradually stir flour into butter/egg mixture. Finally add vanilla or rum.

Wrap dough in plastic wrap and refrigerate for several hours or overnight.

Before baking, preheat oven to 375°F for 15 minutes.

Break off small chunks of dough and roll into 1 1/2 inch balls. Place onto an ungreased baking sheet and flatten each ball using the tines of a fork to form a criss-cross pattern. Sprinkle tops with coarse sugar.

Bake for about 9-10 minutes, checking in the last few minutes to make sure the cookies are not browning too quickly.

Makes 35-40 cookies.

Variation: Add 1/2 cup coarsely chopped peanuts or Macadamia nuts in along with the vanilla.

Submitted by: Belle