It doesn't take much more than that for my mind to start racing.
In the middle of the afternoon, when the sentences stopped singing and my mind felt clogged, I walked into the kitchen and pulled out a jar of peanut butter from the refrigerator. The Chef was at his restaurant. No one else was in the house. If this small experimental batch turned out to be a disaster, who would know?
They were anything but a disaster.
The next night, Molly and Brandon came over for dinner. In fact, it was the night we ate pork chops with plum sauce. I had a few peanut butter cookies left over, sitting on the metal kitchen shelves. Want to try one, I asked?
Last week, Molly emailed me and asked, "Hey, can I get your flourless peanut butter cookie recipe one of these days? I keep craving them..."
Of course, my dear. Here you are.
10 to 12
1 cup creamy peanut butter
1 cup white sugar
1 teaspoon baking powder
1. Preheat the oven to 350°. Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder, and add the egg. Mix until it is all well combined.
2. The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.
3. Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.
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