Sunday, February 5th, 2012
Dear Target, if your (albeit ridiculously cheap) jeans are going to bleed all over my favorite orange sweater, even after they’ve been washed once by themselves, for the love of all that is holy, please label them as such.
Dear Clinique lady, please don’t tell me that the foundation I’ve been buying for ten years may have been discontinued, especially after saying that you’ve never heard of it. This disturbs me greatly.
Dear hair, you’re getting long again and I’m thrilled about that, but I have no idea what to do with you any more. I’m consulting the Internets. They say apparently these things are a lifesaver. Dear Amazon…
Dear gluten-free baking, you are a tricky one. Cookies without flour? Miracle. I don’t understand them. But I did eat them.
Gluten-Free Peanut Butter Cookies
Makes about 24 cookies
1 cup creamy peanut butter
1 cup granulated sugar plus more for rolling the cookies in
1 large egg – lightly beaten with a fork
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take a tablespoon of dough and gently roll into a ball. Roll the dough ball in the sugar and place on prepared baking sheet. Repeat with the rest of the dough.
Take a dinner fork, stick it in the sugar and gently press down each dough ball to flatten, then turn the fork and gently press again, making the traditional hatch markings of a peanut butter cookie.
Bake for 10 minutes or until just set. Remove from the oven and let them cool on the baking sheet for 5 minutes. Gently transfer the cookies to a rack to finish cooling.