Glazed PEANUT BUTTER COOKIES (gluten-free)
1 cup peanut butter (I always use chunky, but smooth is fine)
1/2 cup white sugar or plain white Splenda (not baking blend)
1 tsp. vanilla................................................................1 egg
GLAZE:
1/2 cup powdered sugar (or about 1/3 cup plain white Splenda + 1 heaping TB cornstarch)
1 tsp. peanut butter (I keep a small jar of SMOOTH peanut butter for frostings)
milk
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Preheat oven to 350. Line baking sheets with parchment paper.
Mix all cookie ingredients in a big bowl with a wooden spoon, until it's well blended. Put by TB on the cookie sheet (you can flatten the tops, a little if you want). Bake for about 11-12 minutes, or until they're set.
Cool on the pan a couple of minutes, then remove to a rack or paper to frost/glaze.
Whisk all of the glaze ingredients together in a small bowl, adding the milk 1 tsp. at a time until you get a smooth drizzle consistency, or a little thicker if you want to spread it on top (more like a frosting). I put the glaze on after they've cooled about 5 minutes, so it drips down a little.
Makes about 12-16 cookies.