Moving on to the recipe for eggless peanut butter cookies..
Creamy unsalted Peanut Butter - 1 cup
Shortening - 1 cup
Granulated white sugar - 1 cup
Brown sugar - 1 cup packed
Buttermilk - 1/2 cup
All purpose flour/ Maida - 2 cups
Baking powder - 1 teaspoon
Baking soda - 1 teaspoon
Salt - 1/4 teaspoon
Preheat oven to 375 degree F.
In a bowl, cream together the shortening, peanut butter, granulated white sugar, brown sugar and buttermilk until creamy and mixed thoroughly.
Now add the dry ingredients - baking soda, salt, baking powder and all purpose flour.
Mix together until just combined.
In a greased cookie sheet, drop a spoonful of cookie dough. You could either make a small ball between your palms and place them on the cookie sheet or just drop with a teaspoon or icecream scoop. Then flatten slightly with a fork.
Bake for around 10 to 12 minutes. When removing the cookie sheet from the oven, the cookies might be soft. But once they cool, they tend to become crispy.
Once cooled, store in an airtight container.
Look at the amazing gift Anu got for us!
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