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Gluten Free peanut butter and hickory nut cookies Recipe

   
 

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     Gluten Free peanut butter and hickory nut cookies

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   about 2 dozen
Preptime   1-2 weeks total
Wine/Beverage
Recommendations
  cold milk

Ingredients
lots of hickory nut trees that have nuts starting to fall on the ground
bucket
1 cup smooth peanut butter
1 egg
hammer
1 cup sugar
 

Instructions
Collect the hickory nuts. then,take the hammer and if they are still in their hulls,whack away until you find a spot where the hull will come off.then,crack the seed that you get out of the hull. inside will be a nut that you dig out with a nutpick or fork and collect in a baggie and then,if you have just stopped working for a while,freeze the bag of nuts. this will depend on how nutty you like your cookies,but when you have somewhere from 1/2 cup to 1 cup of nuts,you make the cookies.move on to next step.
mix the peanut butter,egg,sugar,and nuts in a large mixing bowl with a spatula. then drop onto baking sheet with a spoon.
bake for 10-15 minutes or just until they are a light golden brown around edges. do not try to move to rack right away,as they will be very mushy in the middle.instead,let them sit for about 5 minutes so they can harden. then move to wire rack and let cool completely.
enjoy.
Serving Suggestions
1 cookie


Originally Submitted
10/24/2010





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