In a bit of a hurry, no time for this but just really craving a soft, warm, homemade treat, I decided to whip up these cookies, noting the recipe said it was EASY. (Adapted from a recipe on C&H Sugar package in 2001.) I don’t think I’ve made them more than once or twice, since absolutely nothing beats my mom’s old peanut butter cookie recipe from back in the 1950’s.

Right now my kitchen is undergoing preparations for Passover. I’ve my eye on sources of leaven that will be discarded in a few days. Matzos are in the cabinet. So as I mixed these up & double-checked the ingredients, I realized, not only is there NO FLOUR in the recipe, there’s no baking soda either! What a great recipe to share for the days of Unleavened Bread. Enjoy!

Unbelievable Unleavened Peanut Butter Cookies

1 cup granulated sugar

1 cup peanut butter

1 large egg

1 teaspoon vanilla

Preheat oven to 325˚F. Combine all ingredients to thoroughly blend. Dip teaspoonful & roll in hands to make a 2” long log. Place 2” apart on ungreased cookie sheets. Flatten with 3-prong meat fork; criss-cross if desired. Bake 15-17 minutes until lightly browned. Let cool 45 seconds then remove to wax paper or wire racks.

Makes about 30 cookies.

77 calories

4.4g fat