Peanut Butter Cookies for One (makes 2 cookies)

Peanut Butter Cookies for One (makes 2 cookies)

• 1 tablespoon and 2 teaspoons sifted all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 2 teaspoons butter
• 2 teaspoons peanut butter
• 2 teaspoons white sugar
• 2 teaspoons packed brown sugar
• 1-1/2 teaspoons of egg or egg substitute
• 1/8 teaspoon vanilla extract
• 2 teaspoons white sugar for decoration

1. Preheat the oven to 375 degrees F(190 degrees C). Sift together theflour, baking soda and salt.  Set aside.  
2. To mix, I recommend using a fork or a small whisk.  In a small bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Blend in the sifted ingredients. Shape dough into two balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
3. Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

Chocolate Chip Cookies for One (makes 2 cookies)

Chocolate Chip Cookies for One (makes two cookies)

• 2 tablespoons and 2 teaspoons butter or margarine
• 1 tablespoon and 1 teaspoon white sugar
• 2 tablespoons and 2 teaspoons packed brown sugar
• 1 tablespoon and 1 teaspoon egg beaters
• 1/4 teaspoon vanilla extract
• 1/4 cup and 2 tablespoons all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix ingredients together using a fork.  In a small bowl, cream together butter or margarine, brown sugar and white sugar. Mix in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in the chocolate chips. Divide dough into two balls and place on an ungreased cookie sheet.
3. Bake for 8 minutes in the preheated oven, until the edges are light brown.

Sugar Cookies for One (makes 3 cookies)

• 2-1/2 teaspoons butter
• 2-1/2 teaspoons vegetable oil
• 4 teaspoons confectioners’ sugar
• 2-1/2 teaspoons white sugar
• 1/4 egg or 3 teaspoons egg substitute
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 4 tablespoons all-purpose flour
• 1 pinch of baking soda (you just need a trace)
• 1 pinch of cream of tartar (you just need a trace)
• 3/4 teaspoon white sugar for decoration
• 1 pinch of salt

1. Preheat oven 350 degrees F.  Cream together the butter, oil, confectioners’ sugar, and 2-1/2 teaspoons white sugar until light and fluffy. Beat in egg or egg substitute and stir in the vanilla. Mix together the flour, salt, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into two balls, and then roll the balls in remaining white sugar. Place onto an ungreased cookie sheet, and flatten with a fork.
2. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown.

Raspberry Shortbread Thumbprints for One

• 1 tablespoon and 1 teaspoon butter, softened
•  2-3/4 teaspoons white sugar
• 1/8 teaspoon almond extract
• 2 tablespoons and 2 teaspoons all-purpose flour
• 2 teaspoons seedless raspberry jam
•   2 teaspoons confectioners’ sugar
•  1/8 teaspoon almond extract
•   1/8 teaspoon milk 
• Preheat oven to 350 degrees F.

1. Cream together butter and white sugar until smooth. Mix in 1/8 teaspoon of the almond extract. Mix in flour until dough comes together. Roll dough into three balls, and place on an ungreased cookie sheet. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
2. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
3. In a small bowl, mix together the confectioners’ sugar, 1/8 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.