PEANUT BUTTER COOKIES
These cookies are Kosher for Passover as well as gluten-free since they contain no flour whatsoever. They do, however, contain lots of peanut butter, so if a peanut allergy is a problem, try it with some other nut butter. I found that when using regular Jif Peanut Butter, the cookies were rather saltier than I wanted, so you might be happier with a less salty peanut butter, or perhaps the kind you grind yourself in some stores -- which contains just peanuts.
PREHEAT the oven to 375 degrees
- 1 Cup creamy or crunchy peanut butter
- 1 Cup sugar
- 1 Egg
MIX ingredients thoroughly with a spoon.
DROP by teaspoonful onto an UNgreased baking sheet, leaving space for them to spread. (About 3 across on a regular size baking sheet is about the right spacing.)
BAKE for 15 to 20 minutes or until the color is a little more brown than it started out and it has a "set" look. The cookies will be very soft while hot; remove them carefully with a spatula and let cool on a rack.