I know . . . it’s been a while.
Sometimes sadness falls on us, and other things become much more important.
My husbands youngest sister passed away last week, after a long valiant battle fighting Colon Cancer. We traveled to San Francisco for the funeral, so we were gone for several days. One can’t help reflect upon their own life during a funeral. The most important part of leaving this earth, is making sure that those you love . . . know that you love them. Lisa did that eloquently. The best way to describe her was fun loving, generous and beautiful both inside and out. In fact . . . Lisa possessed a great talent. She had a way of making you feel that you were the only one in the room. We will all miss her greatly.
Lisa could cook!
Early one morning I was looking through her collection of Cookbooks. One of those books had the corner of a page folded down slightly, and “Fluffsters” sat below. As I read through the recipe . . . I was a bit intrigued. It was a Chocolate Chip – Peanut Butter Cookie without any butter or shortening. Almond extract also jumped from the page. In my mind, that was a tad bit different. As I read further down the page, I noticed that they were also submerged in powdered sugar! I quickly grabbed a pad & pen and jotted the recipe down.
They are “Fluffster” Good.
I’m hoping to dive into some Christmas Baking very soon.
Don’t forget . . . I’ve already posted some of our families favorites.
I’ve also turned down the pages of several Cookbooks, and plan to put new recipes to the test!
1 - 1/4 Cups Creamy Peanut Butter
1 cup firmly packed brown sugar
1 large egg
2 Tablespoons water
* I added 2 - 1/2 Tablespoons water for our altitude
1/4 teaspoon almond extract
3/4 cup All purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi or milk chocolate chips
1. Heat oven to 375 degrees.
2. BEAT peanut butter and brown sugar in large bowl with an electric mixer until very creamy. Beat in egg, water and almond extract until blended. Add flour, baking soda and salt. Beat until evenly moistened. Stir in chocolate chips. Drop by tablespoonfuls on cookie sheet. Flatten slightly in criss cross pattern with a fork.
3. BAKE 8 to 10 minutes or until golden brown. Cool 1 minute then roll generously in powdered sugar. Top with sprinkles if desired.
Note: This cookie dough will be slightly less moist than the traditional Peanut Butter Cookie dough you are used to. I added 1/2 tablespoon additional water, just so that the balls of dough held together.