Saturday, February 16, 2013
No Eggs? No Problem
I adapted the recipe for Eggless Peanut Butter Cookies, by using natural peanut butter, and lard (vs. shortening). Once we have goat's milk again, I will bake these again, using organic butter and goat's milk (vs. the buttermilk).
These were pretty good, and I got about 6 1/2 dozen cookies, by using my smaller pampered chef cookie scoop.
I think these would make a wonderful addition to our Christmas cookies next season too. And I am betting they would freeze well.