Crafted by Kim in the nourish + flex kitchen
This recipe is from the 1980’s and all I did was swap out wheat flour for gluten-free flour. They are crisp and good for dunking. My kids have a tree nut allergy but can enjoy peanuts. I overbaked them the first try, so I took them out sooner the next time around. The ingredients are basic staples that most people have in their pantry. I remember enjoying these as a kid so adding them to my holiday cookie list brought back a lot of memories!
Ingredients: (makes 18 cookies)
1 stick of salted butter
½ cup peanut butter (I used Kirkland’s natural)
¼ cup granulated sugar
¼ cup brown sugar
1 egg
1 tsp vanilla
¾ tsp baking soda
½ tsp baking powder
1 ¼ cup gluten-free flour (I used King Arthur measure for measure)
Instructions:
*Cream butter and both sugars with a mixer.
*Add vanilla and egg.
*Sift flour, baking soda, and baking powder.
*Add flour mixture to butter, sugars, vanilla, and egg and incorporate completely.
*Place dough in refrigerator for 30 minutes.
*Preheat oven to 350 degrees
*Line cookie sheet with parchment paper.
*Roll dough into 12 balls and place on cookie sheet.
*Flatten both ways with a fork to make a crisscross pattern.
*Sprinkle granulated sugar on top of each cookie.
*Bake for 10-11 minutes (ovens vary.)
*Refrigerate cookie dough in between batches.
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