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    Intense Peanut Butter Cookies


    Source of Recipe


    Gourmet magazine (Reader's favorite recipes)

    Recipe Introduction


    These contain no flour.

    List of Ingredients




    1 C. peanut butter (creamy or chunky)
    1 C. sugar
    1 large egg
    1 tsp. baking soda

    Recipe



    Preheat oven to 350°F & grease baking sheets.
    In a bowl with an electric mixer, beat together peanut butter & sugar until well combined. In a separate small bowl, lightly beat egg. Combine egg with peanut butter mixture; add baking soda. Mix well.
    Roll level teaspoons of dough into balls & arrange about 1" apart on baking sheets. With tines of fork, flatten balls to abut 1-1/2" diameter, making a crosshatch pattern. Bake cookies in batches on middle oven rack until puffed & lightly browned, approx. 10 min.
    Cool cookies on baking sheets 2 min. & transfer with a metal spatula to cool completely.
    Cookies may be kept in an airtight container at room temperature for 3 days. Makes about 70 cookies.

 

 

 

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