Not My Cup o' Tea

My last week has been crazy hectic. I've finished up work for the summer, started packing my things to move and helped out with a house demolition/remodeling. In other words I'm beat like a drum and slept in til 10:30 this morning. (Something I haven't been able to do in a long while.)


And over the week I've come to the conclusion that house remodeling is not my thing. As much as I enjoy painting and decorating, the whole tearing down walls and putting in insulation, blows.
Plaster in your eyes, itchy, fiber-glass insulation on your skin can drive you crazy. I'll leave all that fun stuff up to the others. Like Mike and Jason.

Good work, Mike.

Looks super, Jason.

I should be the official cheerer, encourager, cheerleader. "T-E-A-R D-O-W-N THOSE WALLS!!! PUT UP THAT DRYWALL!!!"

Or I could make them cookies. PB&J Cookies to be exact.

Yes, PB&J Cookies. They are awesome. And they are so cute. And they are so easy to make. This is another gluten-free recipe, so the whole no flour thing works for your benefit.



Now you'll have to excuse me, I have some cookies to make and deliver to some hungry drywallers.

PB&J Cookies

adapted from Joy the Baker

makes about 32 small cookies

1 cup all-natural chunky or smooth peanut butter

1 cup sugar

1 egg

1 teaspoon baking soda

about 1/4 cup any fruit preserves, but strawberry rocks

Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. The dough will be crumbly. Roll into teaspoon sized balls and roll in granulated sugar. Make a small indentation in the center of the dough ball with your pointer finger. Fill the depression with fruit preserves. Bake for 12 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.