Soy-Free Non-Dairy Honey Peanut Butter Cookies
- 1/4 cup peanut oil (+ enough to grease cookie sheets and fork for patterning)
- 1/2 cup peanut butter (to keep recipe soy-free, be careful in your selection of peanut butter)
- 1/2 granulated sugar
- 1/2 cup honey
- 1 egg (I am looking for a good soy-free egg substitute; does anyone know one?)
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Mix everything together in a mixing bowl. Chill dough.
Heat oven to 335 degrees (I know, that's a funny amount, but it did seem to work the best). Oil cookie sheet well. Form dough into about 1 inch balls. The dough will spread, so don't put the cookies too close together, 6 to a sheet with a small cookies sheet or 12 on a large one. Oil fork, squish balls with fork in cross-hatch pattern. Bake each sheet for about 8 minutes, less if you have a particularly thin cookie sheet.
Next time, I am going to try adding a bit more flour, as the dough was very sticky. Feel free to ask me any questions, I like to talk about baking and would like to get better at writing about it.
I also made Easter eggs with onion skin dye as follows:
- 3 red onions
- 1 tbsp vinegar
- 1 dozen eggs
- About 10-20 lettuce leaves (something without big chunky veins)
- 1-2 pair dollar store knee-high sheer stockings (or one pair pantyhose)
- 1 pan of water
Remove skin from onions. Throw in pan of water, boil for about 5 minutes or however long it takes you to do the rest of this. Cut shapes from lettuce leaves (hearts are easy, stars are doable, particularly small and cute leaves can be left as-is) which are smaller than the eggs. Put eggs in stockings one at a time, press leaves against them, and knot stockings. Place the next egg on top of the knot and repeat. (I could get about 4-5 eggs in a stocking.) When all eggs are prepared, add vinegar to boiling water, add egg-filled stockings to water, and wait for water to resume boiling. Then turn off heat and cover. Let sit for 1/2 hour, drain and refill with cool water (optionally, add ice cubes). When eggs have cooled, cut open stockings, remove eggs and wash off leaf bits. Refrigerate eggs until needed.
I am just now leaving to go back to Eugene tonight. Whee.