Eggless Peanut Butter Cookies

Steps

1. 1Sift together flour, salt, baking soda and baking powder in a mixing bowl. Keep this flour mixture aside.
2. 2In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer. Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes.
3. 3Add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended. Use hands and gently form a dough.
4. 4If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes.
5. 5Divide the dough into medium lemon sized balls and place them on a baking sheet.
6. 6Using a fork, make a criss-cross pattern to achieve the classic look of peanut butter cookies. Leave enough space between them as the cookies tend to expand.
7. 7Preheat oven to 180 C and bake until the edges turn slightly golden brown, about 13-14 minutes.
8. 8Once the cookies are cooled down, they become crunchy. Store in an airtight container for up to 5 days.
9. 9Serve with Masala Chai or a cup of coffee.