Today is Labor Day! I have the day off! Yessss!
Unfortunately, last night’s Sangria was not the greatest.
It really just needed more fizz. I tried using diet ginger ale, which was apparently a bad idea. It came out rather flat. However, I am going to try it with regular ginger ale to see if it makes it better. I’ll let ya know!
Today I made “Lighter Peanut Butter Cookies”
First I combined the egg, vanilla, organic sugar, butter, olive oil and peanut butter.
Then I whipped it all up.
Then I slowly added the flour, baking powder and salt mixture and did some more whipping!
During that longggg wait I did some yoga and then fixed some lunch. I had elbow macaroni with white asparagus spaghetti sauce! Yum! I just took regular spaghetti sauce and sauteed some canned white asparagus and threw it in the sauce.
Then I took the fork and made criss-crosses in the cookies. Funnest part!
Lighter Peanut Butter Cookies (Adapted from Domino Organic Sugar)
Makes 16 cookies
3/4 cup Organic Sugar
1/3 cup peanut butter
1/8 cup butter
2 TBSP olive oil
1/3 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/8 tsp salt
Cream sugar, peanut butter, butter, olive oil, egg and vanilla until smooth. Combine dry ingredients, then add to sugar mixture. Mix until smooth. Chill dough for 3 hours. Preheat oven to 350F. Roll into balls 1&1/4 inches, place on ungreased cookie sheet 3 inches apart. Flatten in a crisscross pattern with a fork. Bake for 9-12 minutes.