Peanut Butter Cookies

Gluten free and dairy free.

Thanks to my dear friend Carolyn for this super easy and yummy recipe! I think she got it from Paula Deen.  Not personally, of course, you know.  Then again... maybe so.  They are both Southerners...

1 cup peanut butter, creamy or crunchy
1 cup sugar  I used turbinado.
1 egg, beaten
1 t. vanilla

Mix together.  Dough will be very stiff.  Roll into walnut-sized balls and place on cookie sheet.  Flatten with bottom of a glass or jar.  Make the criss-cross design with a fork, if desired.  Bake at 350 for 12 minutes.  Let cool before removing.  This is important since they are very crumbly when still warm.

Yeild: approximately 18 cookies

I had 3 people asking me for the recipe, one proclaiming that she doesn't usually like peanut butter cookies!