Submitted By: Phoebe Trammel


  • 1 (18-ounce) jar crunchy peanut butter
  • 2 small eggs
  • 11/2 cups sugar


Combine all ingredients in a medium mixing bowl. Beat at medium speed with an electric mixer until blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Flatten each cookie in a crisscross pattern with a fork. Bake at 375° for eight to 10 minutes or until edges turn golden. Cool for five minutes on the cookie sheet; remove to wire racks to completely cool.
Yield: Three dozen cookies.
Note: I didn’t forget the flour! There is no need for flour in this fast and easy Christmas cookie recipe.