1 cup creamy peanut butter
1 cup granulated sugar plus more for rolling the cookies in
1 large egg – lightly beaten with a fork
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners.
In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon the dough and roll in a ball. Roll the dough ball in the sugar and place on prepared baking sheet. Repeat with the rest of the dough.
Take a dinner fork, stick it in the sugar and gently press down each dough ball to flatten, then turn the fork 90 degrees and gently press again, making the traditional hatch markings of a peanut butter cookie.
Bake for 10 minutes. Take out of over and let them cool on the baking sheet for 5 minutes. Gently transfer the cookies to a rack to finish cooling.
Makes 24 cookies.
created by Carol Kicinski of Simply...Gluten-free - www.simplygluten-free.com
Simply Gluten Free © 2007 – 2009 wholly owned by Carol Kicinski all rights reserved