• Preheat oven to 350 degrees F.
• I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
• In your mixer bowl (or large bowl with hand-mixer) cream butter, brown sugar, and granulated sugar until smooth. This usually takes about 2 minutes.
• Beat in peanut butter, vanilla extract and eggs.
• In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
• Mix until thoroughly blended.
• Chilling the dough is not necessary! Although, you're welcome to chill your dough if you prefer. You'll achieve perfect designs regardless of whether you chill this dough or not.

If using wooden cookie stamp:

• I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!
• I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 1-2 cookies.
• Use wooden stamp to gently press down into the dough to create the design.
• Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
• Bake at 350 degrees for 7-8 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

If using a metal cookie stamp:

• Roll dough into balls slightly larger than golf ball size.
• Roll dough balls in granulated sugar.
• Using cookie stamp, center over ball and push down hard. Dough will squeeze out around stamp. Slowly lift/remove stamp.
• If dough sticks to stamp, use a lip of the dough to carefully peel the cookie dough off the stamp and place on cookie sheet.
• Trim any excess dough around the stamped design, using a circle cookie cutter or pen blade for baking.
• Bake at 350 for 11-12 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.