"These cookies just might fix your sweet tooth"
Makes 3 dozen

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Peanut Butter and Honey Cookies

Tools Needed:
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Bowl for dry ingredients https://amzn.to/3Wd64qi
Whisk https://amzn.to/3Wd31hR
Mixing bowl for wet ingredients https://amzn.to/3Wd64qi
Mixing spoon https://amzn.to/3FscCva
Spatula for scraping dough away from sides of bowl https://amzn.to/3TZSfto
Measuring cups https://amzn.to/3SPJJfF
Measuring spoons https://amzn.to/3SPJJfF
Spoon for 2-1/2” peanut butter balls
Ungreased cookie pans https://amzn.to/3SK1jRX
Oven https://amzn.to/3FtBra0
Potholders https://amzn.to/3DpezpL
Spatula for removing cookies from pan https://amzn.to/3TZSfto
Cooling rack https://amzn.to/3gX3hkZ

Ingredients:

1-1/4 cups all-purpose unsifted flour (If using self-rising flour, omit salt and soda)
1/2tsp baking powder
½ tsp baking soda
3/4tsp salt
1 cup peanut butter
1/2 cup granulated sugar
1/2 cup honey
¼ cup applesauce
1 tsp of pure vanilla

Directions:

Measure flour and place in large bowl. Stir in baking powder, baking soda and salt and set aside.

In a mixing bowl, add: peanut butter, sugar, honey, applesauce and mix thouroughly until peanut butter and sugar is smooth and not grainy. Add vannilla.

In same bowl, add flour mixture. Stir until well combined and blended with mixing spoon.

With a spoon, gather the dough and roll into balls 2-1/2” in size. Place each ball 3” apart on ungreased baking sheet, or cookie pan.

Bake in a preheated oven set at 375 degrees farenheit for 9 to 10 minutes or until edges are golden brown. Remove from oven and let cool before taking off baking sheet, or cookie pan.

*When cooled, place cookies in a plastic food bag if storing in a ceramic cookie jar. Otherwise store in air-tight container with lid to keep them soft. These cookies freeze well.

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Sonja and Christopher from 'Red Cardinal Kitchen' saying, “Happy Eating, and God Bless!"