City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

The Very Best Peanut Butter Cookies
Sept/Oct 2009

This is a great basic recipe that can be used with any type of nut butter. The dough – which does NOT use flour – may seem too wet at first, but as you stir it will stiffen. As soon as it does, stop mixing or the dough may become crumbly.

1-1/2 c. well-stirred peanut butter or other nut butter

1 c. sugar (white, brown or some of each)

1 large egg

Preheat the oven to 350°F. In a medium bowl, mix the peanut butter, sugar and egg until completely blended. Roll the dough into 1-1/2-inch balls and place them about 2 inches apart on an ungreased cookie sheet. Press down on each cookie twice – crisscrossed – with the back of a fork.

Bake the cookies for 12 minutes, just until pale golden and set around the edges. Gently transfer them to a wire rack to cool. If the cookies are too crumbly to move, let them cool for a minute or two on the cookie sheet.
Makes 2 dozen cookies.