I can't imagine a Holiday Season without plates of cookies, set out on the table or wrapped in ribbons to pass out as gifts. Like all of my friends' mothers and aunts and grammas, Mom began baking in the middle of November and didn't stop until every shelf in the kitchen was piled with cookie-filled tins. One type of cookie would never do; we had to have gingerbread men and snowballs, thumbprints and lemon bars, peanut butter kisses and pizzelles, buckeyes and lady locks and cherry blinks.
The trick was to mix up a basic butter cookie dough, then use it in a dozen variations. And if someone couldn't afford butter, the big can of shortening was an easy alternative.
Let me say right now that I have nothing against butter. If you have an affordable source of organic butter and lactose intolerance isn't an issue in your family, go for it! I'm right there with Julia Child in praising all-natural unadulterated butter as the baker's best friend. Sadly, my family doesn't have that option, and I'm not about to shovel partially-hydrogenated fats into anybody's food. But that doesn't mean I'm not baking cookies!
It has to be the easiest cookie recipe in the world, and perfect for very young cooks because the electric mixer is not required. Depending on the type of peanut butter used and the size of your egg, these cookies may or may not flatten out, so bake up a half dozen as a test batch to see whether or not they will spread. Then let your imaginations run wild with add-ins and toppings; I offer only a few to get your ideas flowing.In my next posts I'll be listing two more dairy-free cookies from my father's Italian background, then a couple more from my mother's Southern and Mid-Western roots. If you have some family favorites of your own, please post them in the Comments, and I'll share them in future articles.
Recipe: Magic Peanut Butter Cookies
Use creamy or chunky, conventional or "natural" peanut butter, but be sure to bake a few as a test batch to see whether they will flatten out or remain as balls. If you use a scoop or melon baller, do NOT dip it in water to prevent the dough from sticking. Try dipping it in sugar, or just roll the balls in your hands. It's more fun to lick off that way.
1 c. peanut butter
1 egg
1 c. sugar (fine or coarse raw sugar both work well.)
1 tsp. vanilla
Mix well and shape into 1" balls.Bake 15 minutes at 300 degrees on ungreased parchment or silicon sheet. Cookies will not brown.
Let cool 5 minutes before carefully moving to cooling racks. These will firm up as they cool.
Options:
> before baking, roll balls in sugar, crushed peanuts, cocoa or coconut
> before baking, press large raisins, cherry halves, chunks of dried plums or big chocolate chips on top of each cookie.
> after baking, drizzle cookies with melted chocolate chips or roll in powdered sugar or cocoa.
> make sandwich cookies with melted chocolate chips or icing.
Now when your dairy-free child asks if she can help you bake the Christmas Cookies, you can say with confidence, "Yes, you can."
1 Write Your Comment:
I almozt licked my computer screen!
You do give me confidence in my limited kitchen abilities. Thank you.
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