In a mixing bowl, cream peanut butter, butter, and sugars. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Cover and chill dough for 1 hour or overnight. Roll into 1 inch balls. Pinch one end, forming a teardrop shape. Place 2 inches apart on ungreased baking sheets; press to flatten. For ears, press two peanuts into each cookie near the pointed end. Using a toothpick, make an 1/2 inch deep hole for the tail in the end opposite the ears. Bake at 350 degrees for 8-10 minutes or until golden. While cookies are still warm insert licorice for tails.
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