Have you ever looked at Facebook when you started to go up to bed? I did the other 
night. I was captivated by a recipe for Flourless Peanut Butter Cookies. It caught my attention because I know so many people who have Gluten free diets. When I looked at the recipe and saw that there were only 4 ingredients I was hooked. I had to make the recipe. The Butcher was asleep on the couch when I started assembling the cookies. I made a double batch. Finally about 11:30 p.m. I woke the Butcher up and we went up to bed. He was a little cranky. He doesn’t like to fall asleep on the couch. He didn’t understand why I had to stay up so late making cookies. I took the cookies in to the store the next day. The Butcher tried one. He gave it the thumbs up. He even forgave me for staying up late to bake them. He said he is not really a “cookie” kind of guy but he would take these anytime.
Flourless Peanut Butter Cookies
2 Cups of Natural Peanut Butter (If using another kind–decrease sugar to 1 3/4 cups)
2 Cups of Sugar
2 teaspoons of pure vanilla extract
2 large eggs
Coarse sea salt for sprinkling
Preheat oven to 350 degrees
Mix the Peanut Butter, sugar, vanilla and eggs until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork (crisscross pattern). I put my fork in powdered sugar to make more distinct patterns. Sprinkle the cookies with the coarse grain salt.
Cook for 12 minutes until the edges of the cookies are browned. After 10 minutes 
remove from the cookie sheets and place on wire racks to cool.
I hope you enjoy these as much as we did. Please make a batch for a family member or friend who would enjoy these, especially if they can’t eat flour.
Until the next time, From our Butcher Block to your Table.