Wednesday, November 30, 2011

Four Ingredients Eggless Peanut butter cookies





Ingredients

1 cup Whole Wheat Flour/Atta

1/4 cup salted butter (I used Lank O Lakes)

1/4 cup creamy  peanut butter

1/2 cup confectioner's sugar


Here's what you need to do

  • Sift the wheat flour and sugar separately.
  • Cream the butter and sugar.
  • Add the peanut butter and mix.
  • Add the flour to this mixture and combine it to form a ball.You might need to add a couple of tbsp of milk at this stage if the mixture is dry.
  • Wrap the dough in a cling wrap and let it rest for 15 mins.in the meantime, preheat the oven to 350 deg F and spray a cookies sheet with a cooking spray.
  • Make small balls of the dough and press them lightly between your palms and set them on the cookie sheet an inch apart from each other.
  • Bake for 20  mins.Rotate the cookie sheet once by 180 deg at 17th min.
  • Let them cool for 10 mins on the cookie sheet and then transfer them on a wire rack.
  • Once cooled completely store in an airtight container.
Makes: 12 bite-size cookies

Note:
  • All Ingredients must be at room temperature.
  • The cookies are soft when done but once they cool down they will be just fine.Do not over bake.
  • Make them a day ahead and they will taste even better.

Variation:
  • Add 2 tbsp of semi-sweet chocolate chip to make them chocolate chip peanut butter cookies.

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