Classic Peanut Butter Cookies With Quinoa Flour Food

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

QUINOA PB&J COOKIES

Steps:

• 1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
• 2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
• 3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
• 4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
• 5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.

QUINOA PEANUT BUTTER COOKIES

Steps:

• Make sure Quinoa is cooked and cooled before mixing.(If you mix it while it's hot then it will melt the peanut butter, It's ok but then it will be runny when you are dropping into cookie sheet.).
• Preheat oven to 350°F.
• Mix all of the ingredients together.
• Spray a little Pam at bottom of cookie pan. or use non stick cookie sheet. I even used a Pyrex dish.
• Drop spoonfuls of the cookie mix into cookie pan/sheet.
• Bake for about 10 to 15 minutes or until light brown.
• Chill and serve. makes about 12-16 cookies depending on spoon size.

CLASSIC PEANUT BUTTER COOKIES - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
• Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
• Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. Add enough water to make a cohesive dough.
• Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
• Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
• Bake the cookies for 12 to 14 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.