Ever Have a Day When You Just Need a Cookie?

The odds are pretty good that you have the 3 key ingredients for this cookie.  There are loads and loads of variations on this cookie recipe, but in a pinch, you can make a couple dozen tasty gluten-free cookies with just one egg, one cup of sugar and one cup of peanut butter (crunchy or creamy-you pick)

 Today I took a tip from Summar E. and added one teaspoon of baking powder to my dough and this made my cookies look like very traditional peanut butter cookies.  If you skip the baking powder, the cookies will only spread just a little.  Either way, they hit the spot when you need a cookie and you need it now.

Here is my official recipe:

Preheat oven to 350:

1 cup of Natural creamy peanut butter
1 cup of sugar
1 tsp of baking powder
1 egg

Mix in a bowl, roll or plop about 1 tbsp of dough onto an ungreased cookie sheet.  Us a fork to make a criss-cross on top.  Bake the cookies for 10-12 mins. 

If you want the cookies to last more than 15 minutes, I suggest putting a dozen or so into the freezer, preferably in a Country Crock container that has KALE written across the top to throw children, significant others and roommates off the scent of your cookie stash.

Happy Day 5 of Adventures in Cookie Baking!
xoxo

Taking the Guesswork Out of Cookie Baking

Welcome to day four of my adventures in cookie baking!  Today I started with a mix and whipped up a batch of delicious thumbprint cookies.  This is a mix and a recipe I've used before so I was 99.5% certain these cookies would turn out *chefs kiss* perfect.

On to the cookies,

I used the my favorite cookie sheet, which was purchased by the Man, so I'll give him credit for finding a quality cookie sheet at a good price. I don't know what he paid for it, but he loves to shop for a good deal.

The mix I used was the Absolutely Almond Pound Cake Mix from Tastefully Simple I got my box from my good friend Becky McNeill.

All you need is the mix, 1 stick of butter, an egg, a wee bit of water and the jam of your choice. I had a jar of the Tastefully Simple's Rhubarb Strawberry Fruit Spread so I used that, but in the past I have used apricot jam and the best of all jams: Currant Jelly.

You mix the ingredients and then bake for 10 minutes after which you remove the cookies from the over, make the thumbprints, add your jelly of choice and cook for another 4-6 minutes.  What sets these cookies apart is the almond flavor in the mix. 

Here is my finished product.  I ate a couple and the kids had a couple and now the rest are in my garage freezer--safe from easy consumption and ready to be added to holiday cookie trays.

What cookies will I make next?  Stay tuned!
xoxo