On a different note, it turns out it wasn't the juice that ruined my keyboard, so GR's off the hook. My "j" key was apparently clogged with lots of black, kitty-sized fur. Hmm, Cleopatra?! So, now, my "j" kinda works. I have to press really hard on it, and sometimes have to delete all the extra "j's" that will appear. I'm thinking I want a new keyboard -- but what do when she snoozes on her favorite spot again?
Three Types of Cookies from One Batter!
Ingredients for the Batter:
1 cup raw sugar
1 cup brown sugar, packed
1 cup vegetable shortening
1 cup creamy peanut butter
1/4 cup vanilla soy milk
2 tsp. vanilla extract
3 and 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
Topping Ingredients for Peanut Butter and Jelly Cookies:
1/2 (or so) of your favorite jam
Topping Ingredients for Sugar Peanut Butter Cookies:
Extra raw sugar
Topping Ingredients for Cinnamon Almond Peanut Butter Cookies:
1/4 cup cinnamon almonds, chopped medium to small
Directions for Batter:
Preheat the oven to 375 degrees. Put the first six ingredients in a large bowl. Mix on medium speed with an electric mixer until blended and smooth. Add the dry ingredients right on top and mix well with a spoon. Take a spoonful of batter, roughly a heaping tablespoon or so, and round it into a ball about an inch or so around. Place on an ungreased cookie sheet. Finish with a third of the batter. I can fit twenty cookies on my cookie sheet.
Directions for Peanut Butter and Jelly Cookies:
Bake cookies for seven minutes. Remove from oven and make a small well in each cookie with the back of a teaspoon or a small melon baller. Place a small dollop of jelly in each well and bake for an additional two minutes. Cool on a cooling rack.
Directions for Sugar Peanut Butter Cookies:
Flatten each ball of cookie dough with the back of a fork, crisscrossing once, so you have a kind of fork "x." Sprinkle a small pinch of raw sugar on each cookie. Bake for nine minutes. Cool on cooling rack.
Directions for Cinnamon Almond Peanut Butter Cookies:
Press a few chunks of chopped almonds into the top of each cookie dough ball. If it starts to give way, just mold it back together. Bake for nine minutes.
Note: You should be able to make twenty cookies of each variety. They are so good, and everyone can have their own favorite. Feeds five hungry vegans, a Grannyma and a Poppy...and more for the next day.