Everyone needs a cookie
, but many pantries are pretty bare, sooo...
https://www.nytimes.com/2020/04/15/d...gtype=Homepage
(disclaimer: I haven't made them....
)
Three-Ingredient Butter Cookies
In a bowl, using a pastry cutter or fork, combine a
1/2 cup/115 grams softened unsalted butter (1 stick), a
1/3 cup/40 grams confectioners’ sugar and
1 cup/130 grams all-purpose flour until the dough holds together when pressed between your fingers. Roll into a 10-inch-long log, wrap tightly in plastic wrap and refrigerate for 30 minutes. Unwrap, slice into 1/4-inch-thick rounds and arrange evenly on a parchment- or foil-lined baking sheet. Bake at 350 degrees until lightly browned around the edges, about 10 minutes. Makes about 35 cookies.
Three-Ingredient Chocolate-Hazelnut Cookies
In a bowl, mix together
1 cup/300 grams chocolate-hazelnut spread (such as Nutella),
1 cup/130 grams all-purpose flour and
1 large egg. Roll into tablespoon-size balls and arrange evenly on a parchment- or foil-lined baking sheet. Bake at 350 degrees until crinkly on top and set around the edges, about 10 minutes. Makes about 35 cookies.
Three-Ingredient Peanut Butter Cookies
In a bowl, mix together
1 cup peanut butter (see note), 1 cup/200 grams granulated sugar and
1 large egg. Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray. Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie. Bake at 350 degrees until set around the edges, 10 to 15 minutes. Makes about 18 cookies. (Note: This recipe works best with traditional, not natural, peanut butter. If using a natural-style peanut butter, stir it well before proceeding with the recipe.)
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