Passover starts tonight. As a pizza bagel, I’ve always chuckled at the fact that it always coincides with Easter. Two holidays with their own great food (Read: I actually LIKE matzo. Does that make me weird?) yet it’s hard to enjoy them simultaneously.
Growing up, I would go to my grandmother’s every Easter Sunday, and pine over all of the amazing carbtastic things I couldn’t eat. This year, she’s in Florida and I’ll be heading to my cousin’s place for a low-key dinner. They haven’t asked me to bring anything, but I figured I’d chip in dessert … because well, why not? Let’s be serious — I’ll take any chance I get to bake.
With the “no bread” rule in effect, my options aren’t exactly extensive. Yes, I could make a fruit salad or something, but commmmonnnnn — where’s the fun in that? I’m not super strict when it comes to the extra particulars of what you “can’t” eat during the Passover week. Some people say peanut butter is a no-go. I say I’ll stay away from all things bread-ish or anything with yeast, and God will understand.
AKA, I made peanut butter cookies.
Not just any peanut butter cookies. Mine only have three ingredients.
What you’ll need:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
… that’s it.
Mix ingredients together. Drop 1 Tablespoon of rolled dough on baking sheet covered with parchment paper. Bake at 350 for about six minutes (or until cookies are golden brown). Allow time to cool properly, and then proceed to stuff your face.
Let’s hope these puppies make it to Sunday. Is it time to drink Elijah’s cup yet?