Prep Time: 20 Min
1 ½ cups chicken stock 2 tsp olive oil 1 onion 2 garlic cloves 1 cup rice 2 tsp salt 1/4 tsp curry powder 12 olives 2 artichoke hearts 1 celery stalk
Cook Time: 20 Min
Ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine 1 cup of peanut butter, 1 cup of granulated sugar, and 1 large egg. Stir until smooth and creamy.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the baking sheet about 2 inches apart.
Use a fork to gently press down on each ball, creating a crisscross pattern on the surface.
Bake for 10–12 minutes or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Once completely cooled, enjoy your cookies with a glass of milk or store them in an airtight container.