Recipe(tried): Chef Wan's peanut butter cookies

Chef wan's peanut butter cookies are just like most others, nothing particular in his recipe. I guess it must because Chris actually helped in makign so he thought that was "one of the best cookies" that he'd ever tasted... LOL. Tow recipes here on TKL is very similar to Chef Wan's. They are: "WORLD'S BEST CHOCOLATE CHIP PEANUT BUTTER COOKIES" (without the choco chips), "Mrs. Sigg's Peanut Butter Cookies" (less sugar and peanut butter than this).

As far as my fav. food? Well that's hard to say coz I like a lot of things. These are what I make on regular basis these days:
For Japanese, Cathy's Teriyaki chicken is a must; for muffin, BB's blueberry muffin recipe is excellent; Apple pie must be that "designer's open face apple pie" by Rose Levy Beranbaum; can't do without Nan's perfect pound cake almost every other week; my $$$ on the cookies now will be the almond crunch cookies; for Indian, it will be the "Chicken Makhani (butter chicken)" thanks to BG, and the soaked orange sponge cake from Julie C is one of Chris' common stuff after his birthday; and the list can go on and on. I bet if I were to try David's blueberry pie than I'd swear by it as well! And yeah, for Chinese, I think the Kong Bo chicken has ranked #1 here... ^_^

OK, here is THAT recipe I used.
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Chef Wan's Peanut Butter Cookies

1/2 cup each: butter, softened; vegetable shortening, softened; peanut butter (We used the smooth kind.)
1 cup each: castor sugar; brown suagr (We used soft brown sugar.)
1/4 t. salt
2 eggs
1 t. baking soda dissolved in 1/4 cup warm water
3 cup all purpose flour, sifted (after measured)
1 cup (roughly, could be more) whole peanut, split in half, to decorate
1 little egg, beaten, to glaze

Cream butter, sortening, and peanut butter until smooth. Add both sugar and salt. Beat in egg, one at a time. Add the soda water to the mixture, and mix well. Stir in flour and mix until smooth.
Warp in cling wrap and leave in the fridge for 1 hour. Roll by hand into tiny balls (if you like bigger cookies, roll into about 1 inch balls.) Arrange on an "ungreased" baking sheet and gently press each ball flat. Top with half a peanut on each cookie. Glaze cookies with beaten eggs. Bake the cookies for 15 minutes at 180c/360F until golden.

Let the cookies rest for about 3 minutes before tranfering to a wire rack to cool or the cookies will be too soft to handle.
For some reason, my family always prefer cookies with "tiny" size, so this recipe makes a large conatainer of cookies. I didn't count but I bet there are aboot 10 dz. small cookies!