Things you may or may not know about me in relationship to my taste in music:
1. As I type this I am enjoying Justin Timberlake’s new album.
2. This morning in our house we were listening to the 90’s station on Pandora. My favorite part is when they play Backstreet Boys and Nathan cringes.
3. We almost ALWAYS have music on in our house. I have my old 3g iPhone parked in a dock in the kitchen. From hi tech phone to glorified radio. I sometimes feel bad for the old phone.
4. Little loves 80’s music (the default music we listen to). At least I like to think he does. The only times I really see him dance are to vintage Madonna and MJ. I sometimes feel bad when we aren’t listening to toddler tunes but he doesn’t seem to mind yet another Duran Duran or Paula Abdul song.
5. However there is too much of a good thing so my “I need something that isn’t pop music” go to is blues. Specifically Hugh Laurie. Why hasn’t he come out with another album?
6. Queen. No other music makes me smile quite as much as Queen.
7. I don’t know how I lived in a world before Pandora (when I’m mobile) or Spotify (when I am at my computer).
8. When I am alone in the car I listen to musicals- Les Mis, Hairspray, Chicago, Rent, Wicked, Moulin Rouge, etc. And yes. I do sing at the top of my lungs.
Why am I telling you all of this? I have no idea.
Because this really should be about these tasty cookies. Cookies that, while not vegan, are dairy and gluten free. I seem to have a host of friends avoiding gluten these days (love you all!) so I am thrilled to finally have an easy gluten free cookie in my repertoire that doesn’t require me to keep random flours on hand.
In fact I bet you have then ingredients for these cookies. Sugar, peanut butter, an egg, and a bit of vanilla and baking soda.
Well, unless you are like us and have a peanut butter eating disorder and can’t manage to keep peanut butter in the house. We practically inhale it around here.
Which is why I think these cookies are so dang good. Despite my questionable taste in music.
Peanut Butter Cookies (make about 20 cookies)
Barely adapted from Shockingly Delicious
1 cup granulated sugar
1 cup creamy peanut butter (look at the ingredients- it should ONLY be peanuts. Or peanuts and salt)
1 teaspoon vanilla extract
½ teaspoon baking soda
Turbinado sugar for sprinkling
Preheat oven to 350 degrees. Place parchment paper on a baking sheet and set sheet aside. In a bowl mix all the ingredients (except the turbinado sugar) together till combined. Scoop tablespoon-sized balls of dough, and place them on parchment-lined baking sheet. Press top of each cookie with fork tines twice crosswise to form a classic crosshatch pattern. Sprinkle tops of unbaked cookies with turbinado sugar (you could use plain sugar too). Bake for 11-12 minutes. Allow cookies to cool on baking pan at least 5 minutes. Remove to a rack and cool completely.