Ingredients
2 cups creamy peanut butter
2 cups white sugar
1 1/2 teaspoons baking powder
2eggs
1/4 cup of gluten free flour such as Sorghum or Millet.
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Preheat the oven to 350°. Cream the peanut butter and sugar in a bowl. Beat in the baking powder. Add the egg and then the flour. Mix until it is all well combined. The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a 1 inch ball Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough. Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and are ready to eat.