Easy Peanut Butter Cookie Recipe

Peanut butter cookies are unique. For some reason every peanut butter cookie recipe tells you to use a fork to make a "Criss Cross", a "Hatch Mark", or a "Tic-Tac-Toe" mark on the cookies. Here, let me show you...

Is there a reason? Some say it is for decoration, others say it is a religious symbol or a symbol to warn people of the peanuts. Smashing the dough with a fork actually helps hold the cookie together and helps it cook better. My opinion is that it is purely tradition.

Whatever the reason, the peanut butter cookie is always easy to spot. Taste, texture, and appearance, are an important part of any food. I've tried the cookies without this mark; they just aren't the same.

	Peanut Butter Cookies
	Ingredients: 1/2 cup butter 1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 1/3 cup applesauce 1 1/2 teaspoons baking soda 1 teaspoon baking powder 3 1/2 cups whole-wheat flour Directions: Preheat the oven to 375°F.   Cream together the butter and peanut butter. Add the sugars, eggs, and applesauce. Mix in the dry ingredients. Roll the dough into 1 inch balls and place them on an ungreased cookie sheet. Flatten the dough slightly with a fork, making a tic-tac-toe looking mark. Bake for 8 - 9 minutes. Recipe By: Shirley Jentzsch

Now for those of you that can't have wheat and flour (my Dad is one of them), this is a great gluten free recipe. With only three ingredients, I was a little skeptical. But, these are amazing! Especially for not having any flour.

	Easy Peanut Butter Cookies (Gluten Free)
	Ingredients: 1 cup peanut butter 1 cup sugar 1 egg Directions: Preheat the oven to 350°F.   Mix all ingredients together. Roll into balls and place them onto an ungreased cookie sheet. Flatten the dough with a fork, making a tic-tac-toe looking mark. Bake for 10 - 12 minutes.   I know it looks like there is something missing, but this recipe really only has 3 ingredients. They really do taste good. Recipe By: Shirley Jentzsch from Shelley Crane

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