What had promised to be a fairly uneventful week suddenly transformed into the week where I up my liquid intake times infinity. A Monday morning trip to the emergency room does that to you. Rest assured, it’s nothing life or baking threatening. The bad part is that it makes basic things like standing up and walking a real chore. Boo.
Imagine the difficulty when it came to baking; an activity which includes crouching, whisking, mixing, slouching, bending and dancing. Not necessarily in that order.
However, that wasn’t going to stop me from baking this week. I was going to do it all the same! Perhaps a little less dancing around though. Willpower (plus a great threshold for pain) mixed with quick and easy recipes are wonderful things, aren’t they?
I found this particular recipe while I was
stalking browsing Joy the Baker’s beautiful oh-nom-nom worthy blog. Ever since I discovered my love for all things peanut butter, I haven’t been able to resist it in any shape or form. Imagine my delight when I found these. They were screaming “Make me! Bake me! EAT ME!”
All I did was follow instructions.
Extra points because the ingredient list and the process to make them was short and sweet. Extra yum forever points because… well… they were/are/will be forever delicious.
Flourless Peanut Butter and Jelly Cookies
adapted from Joy the Baker
makes 32 small cookies
1 cup all-natural chunky or smooth peanut butter
1 cup sugar
1 teaspoon baking soda
about 1/4 cup any fruit preserves you fancy
Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. The dough will be crumbly. To be able to roll into teaspoon sized balls, you need to use a teaspoon along with your hand. The dough is so crumbly that it needs to be handled with your hand. Make a small indentation in the center of the dough ball with your pointer finger. Fill the depression with fruit preserves. Bake for 12 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.