Makes about 3 - 3 1/2 dozen cookies
This recipe is all around tasty and very adaptable. Not concerned about gluten? Substitute a total of 1 1/4 cups whole wheat flour for the millet flour and corn starch. From there, you can make a traditional peanut butter cookie with the flattened criss-cross look from the tines of a fork, or fill the centers with jam. The honey and peanut butter are a natural combination and the honey helps these cookies retain their moisture.
1 cup peanut butter
2/3 cup honey
1 cup millet flour
1 egg
1/4 cup Clabber Girl Corn Starch
1 tsp vanilla
1 1/2 tsp Clabber Girl Baking Soda
fruit jam fruit jam of your choice, such as strawberry, raspberry, apricot-optional
1/2 tsp Clabber Girl baking powder
1/4 cup sugar for garnish
1/2 tsp salt
6 tbsp butter
Preheat the oven to 350 F. Prepare 2 baking sheets with parchment or a silicone baking mat. Whisk together the flour, cornstarch, baking soda, baking powder and salt. Using an electric mixer, cream the butter and peanut butter to combine, and then add the honey followed by the egg and vanilla. Add the flour mixture to combine. Drop the cookies by the tablespoonful onto a prepared cookie sheet leaving room for the cookies to spread, about 12 cookies per sheet. Sprinkle each cookie with about 1/4 teaspoon of sugar for extra sweetness and a nice sparkle. For traditional peanut butter cookies, press down the cookie dough with the tines of a fork. For the jam filled, make an indentation in the center with your thumb and fill with a generous 1/2 teaspoon of jam. The plain peanut butter cookies are ready in about 10 minutes while the jam filled tend to need about 12 minutes. Cool cookies on a rack and store in a cookie jar.
Makes about 3 - 3 1/2 dozen cookies
1 cup peanut butter
2/3 cup honey
1 cup millet flour
1 egg
1/4 cup Clabber Girl Corn Starch
1 tsp vanilla
1 1/2 tsp Clabber Girl Baking Soda
fruit jam fruit jam of your choice, such as strawberry, raspberry, apricot-optional
1/2 tsp Clabber Girl baking powder
1/4 cup sugar for garnish
1/2 tsp salt
6 tbsp butter
Preheat the oven to 350 F. Prepare 2 baking sheets with parchment or a silicone baking mat. Whisk together the flour, cornstarch, baking soda, baking powder and salt. Using an electric mixer, cream the butter and peanut butter to combine, and then add the honey followed by the egg and vanilla. Add the flour mixture to combine. Drop the cookies by the tablespoonful onto a prepared cookie sheet leaving room for the cookies to spread, about 12 cookies per sheet. Sprinkle each cookie with about 1/4 teaspoon of sugar for extra sweetness and a nice sparkle. For traditional peanut butter cookies, press down the cookie dough with the tines of a fork. For the jam filled, make an indentation in the center with your thumb and fill with a generous 1/2 teaspoon of jam. The plain peanut butter cookies are ready in about 10 minutes while the jam filled tend to need about 12 minutes. Cool cookies on a rack and store in a cookie jar.