2014 was...a rollercoaster. one with only one hill. the first half of 2014 didn't treat me very well, but the second half totally made up for it -- this past semester senior year has been wonderful & I'm so thankful to everyone (& myself, I suppose) for making it that way. (let me say: 17th birthday onward, life has been literally & figuratively perfect. that's all of November & December -- uncharacteristic!)
thus, I have high hopes for the first half of 2015.
but we'll travel back in time just a little bit: here, I present to you the last of 2014's (very few & far between) baking experiments, tried originally for a cute, small gathering to ring in the nouvel an (with PITCH PERFECT & prickly pear, among other things that don't all start with the letter 'p').
subsequently (sitting at home the following day with the remaining ten or so), I realized that they were severely lacking in salt. however, that didn't stop me from eating all of them at once & only feeling a little bit guilty -- I mean, they're not patently unhealthy?
flourless pb cookies
adapted from claire robinson's flourless peanut butter cookies
makes 16, ish
1 cup honey roasted peanut butter
1/4 cup brown sugar
1/4 cup white sugar
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 large egg
Preheat the oven to 350 degrees. In a large bowl, cream the peanut butter & sugar together really, really well. When you think you're done, go a little longer. (Unless you want grainy cookies.)
Add the baking soda & salt, then the vanilla extract; mix well.
Lightly beat the egg before adding it to the bowl with all of the other ingredients.
The dough's done; refrigerate it for as long as you can stand. I managed 30 minutes before I decided that I really wanted to move on with my life, but I have faith that you can beat me.
Place (not spoon; the dough is, hopefully, fairly thick) tablespoon-sized dollops onto a parchment-covered baking tray. Leave more than an inch between cookies; these spread a lot! Use a fork to press the cookies down, making cute crosshatch patterns if you so desire.
Bake for about 10 minutes & allow the cookies to cool for a while once they're out of the oven. You can freeze them; I thought they tasted better that way.
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