Sunday, June 3, 2012
Peanut Butter Cookies
1 cup peanut butter (JIF or Whole Foods brand to avoid soy)
1 cup white sugar (we use C&H cane sugar or organic from Costco)
1 egg (we use organic)
1 tsp vanilla (check for corn syrup)
Combine all ingredients and mix together until creamy. Place small round balls on ungreased cookie sheet at 350 degrees for 16-18 minutes. Flatten slightly with a fork and make an “X” design. These will spread. Cool on rack. Makes 24 cookies. Freeze leftovers in a large zip lock bag.
These are good as a dessert in a school lunch, but not good enough for a substitute birthday treat. My son likes these with chocolate frosting on top. Or make a smiley face with chocolate chips.
· I got this recipe from “Taste of Home 30-minute Cookbook”.
Feingold Stage 1