The No-Flour, No-Butter Peanut Butter Cookies Revisited

The No-Flour, No-Butter Peanut Butter Cookies Revisited
40 Ingredients
  • 1 cup peanut butter ( see note )
  • 3/4 cup natural cane sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • additional sugar for rolling
  • Here is an even easier version, I made them they were delicious, but my kids didn't love them:
  • 1 cup peanut butter, chunky or smooth
  • 1 cup sugar additional for rolling
  • Mix peanut butter, sugar and egg in a bowl. Form into one inch balls and roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet and use a fork to form cross marks in the cookies. Bake at 375 for ten minutes or until edges are browned
  • for pedalpowered-
  • The Dec 1976 edition of Family Circle had this recipe from Elizabeth Colchie for
  • Almond-Orange Confections
  • 3 cups blanched ground almonds
  • 1/2 cup white sugar
  • 1 tablespoon flour
  • 1 teaspoon grated orange rind
  • 4 teaspoons orange juice
  • 1/4 teaspoon almond extract
  • Combine the almonds, sugar, flour and orange rind in a large bowl.
  • Beat egg, orange juice and almond extract in a small bowl until frothy and light. Add to the almond mixture and mix thoroughly.
  • Knead lightly in bowl until mixture clings together and can be formed into a ball.
  • Divide dough in half; roll each half on floured surface with floured hands into a cylinder about 10 inches long.
  • Cut each into 20 slices about 1/2 inch thick.
  • Place slices on a foil-covered cookie sheet.
  • Bake at 350 for 15 minutes or until lightly golden brown.
  • Cool on wire racks.
  • Glaze-
  • 3/4 cup water
  • 1/3 cup white sugar
  • 1/8 teaspoon orange extract
  • 1/8 teaspoon almond extract
  • 1 cup icing sugar
  • Combine water and white sugar in a small saucepan. Bring to boiling, lower heat and simmer for 15 minutes. Pour into a small bowl and cool until lukewarm.
  • Stir in orange and almond extracts.
  • Dip the cookies into the syrup and place them on a wire rack set over wax paper to catch the drips.
  • When all have been coated, roll in icing sugar then dry on rack for 30 minutes.
  • Pack in airtight containers and store up to 2 weeks. Just before serving you can roll them again in icing sugar.
  • This is not a lunch box cookie- rather a treat that can be made ahead for the holiday season. You could play with almond paste instead of the grd almonds, almond extract and sugar, and adjust the fluids. With these yummy ingredients, how can you go wrong!
Nutrition
354
18% daily value
24 servings
                                       
                                            vegetarian
     

Fat

31% 20

Saturated

15% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 5

Carbs

13% 39

Carbs (net)

- 36

Fiber

13% 3

Sugars

- 33

Sugars, added

- 30

Protein

18% 9

Cholesterol

2% 7

Sodium

3% 60

Calcium

6% 64

Magnesium

20% 86

Potassium

6% 261

Iron

6% 1

Zinc

10% 1

Phosphorus

23% 162

Vitamin A

0% 3

Vitamin C

1% 1

Thiamin (B1)

6% 0

Riboflavin (B2)

20% 0

Niacin (B3)

22% 3

Vitamin B6

10% 0

Folate equivalent (total)

7% 28

Folate (food)

- 28

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

44% 7

Vitamin K

1% 2
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