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

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