That being said, I realize it's been a little quiet around here this week, which honestly was not my intent, but somehow it feels right. Now that I'm getting comfortable in this space again, I find myself wanting to share with you, but the reality is, I don't want to just write about life, but to truly live it! Finding that balance can be hard at times. I have learned already that to really share all that I want, especially during this season, I probably need to start writing some of those posts during summer. The "experts" would say I should be working weeks ahead of schedule, but I fired them. :) It is hard for me to explain, really, but my spirit stirs when I write, the words can't be contained, and to try to force that would mean to lose my soul. At least that's how it feels, and I'm not willing to sacrifice that. This blog will bless those whom it is meant to bless, and the beauty in that is that it is not even my work, that belongs to the Lord. My duty is show up and write as I feel led to write and to rest in the pause. And so I hope you will join me both here as I share from my heart, but likewise in the pause.
With that, the only baking I managed this week were these sweet, simple little peanut butter cookies. I had planned a lot more, but as I said, I just couldn't motivate myself to heat up the kitchen when I had the windows open. This coming week it looks like it may be a **little** colder and I hope to get a lot more done, either that, or I'll just have make it work! These peanut butter cookies are so simple and easy, a great recipe to make with your littles who are just learning their way around in the kitchen. The flavor and texture is so good, people will think you put a lot more work into them!
1 cup sugar
1 cup peanut butter
1 egg
Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.
These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container.
Yields: About 14-16 cookies
NOTE: I typically take out about 2 Tablespoons of the peanut butter for a slightly less dense cookie. They turn out a little softer that way, which is how we prefer them. I always store my cookies with 1/2 slice of bread in the container to help them maintain their softness.
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