Risotto with Lemon and Shrimp
Instant Blender - 3 Ingredient Peanut Butter Cookies
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Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Add peanuts to the blender pitcher and secure the lid.
- Touch NUT BUTTER, then touch START.
- After one minute touch PAUSE and scrape down the sides and bottom of the pitcher. Resume by touching START. Repeat once each minute until Nut Butter program is complete.
- Touch PULSE, then START to finish the peanut butter.
- When Pulse program is complete, add brown sugar and eggs to the pitcher and stir to combine, scraping down the sides and bottom of pitcher.
- Touch PULSE, then START to run the Pulse program, pausing as needed to scrape down the sides and bottom of the pitcher.
- When the Pulse program is complete, if a dough ball of even consistency has formed, turn out onto work surface. Otherwise, repeat step 7 as needed.
- Form dough into
20 -2 inch balls. Place each ball onto a greased or nonstick baking sheet2” apart. Flatten each ball slightly with a fork in a crisscross pattern. - Bake for 10-12 minutes or until golden brown.
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