Although I am actually starting to enjoy the whole gluten free thing, I am sure YOU don’t want to keep hearing about it. However, I do have to admit one thing. I went back over the 900+ posts on my blog to see how many of the old recipes were gluten free. I was shocked (though I don’t know why) to see how many were wheat based carb loaded desserts or breads. Really, I don’t know why I didn’t name this blog “Carb Town” and just get it over with!
So, having admitted my addiction (that is the first step, right?), I am heading right back to what I know best. I can make sugar loaded wheat flour treats and not eat them, right? Yup. So, I made the kiddos some peanut butter cookies. But I was bored. I think it had to do with seeing the two packages of 75 corn tortillas I had just purchased every time I opened the refrigerator. So I added a little life to the cookies; a little jelly (which was really jam, but who’s keeping track?) My sons each wandered through the kitchen and said in rather offended tones, “what have you done to our cookies?!” I don’t know if they got together before hand and planned it or if they are all more alike than they’d like to admit. Anyway, I repeated myself 4 times, “I am making peanut butter and jelly cookies. You will like them, trust me.” They should know by now that I know their taste buds and that I would never lead them astray. An hour later, after dinner, all the cookies were gobbled up.
I used my tried and true peanut butter cookie recipe and instead of criss crossing the top with a fork I made a little indentation and spooned on some strawberry jam. Bake as normal. They weren’t exactly thumbprint cookies. The dough is different. But the idea is similar.
1. Info for Peanut Butter and Jelly Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Peanut Butter and Jelly Cookies
- 1 egg
- 1 tsp vanilla
- 1¼ cup flour
- 1 tsp baking soda
3. Directions:
- Add egg and vanilla and mix.
- Combine dry ingredients and add.
- Place on an ungreased cookie sheet by teaspoons.
- Press a little indentation with your fingers and fill with a little spoonful of jam or jelly.
- Bake 8-10 minutes at 375 degrees.
- Remove to a wire rack to cool.
