EASIEST COOKIE EVER

You recently ran a request for the easiest cookie recipe ever. The following may be the recipe that the reader was seeking; if not, it is certainly a contender. I believe that I found this recipe in Gourmet Magazine. It is unusual in that the cookie recipe calls for neither flour nor butter, but I guess it could be a cookie for people who are allergic to wheat. It makes a short, crispy cookie.

Kitty Donnelly

Hyattsville

Many thanks! This recipe fits the description perfectly. We also received the same recipe from Katherine Granados, who came across it in a community cookbook published by St. Luke's United Methodist Church in St. Michael's, Md.

Do you have your own recipe request? Contact us! (See address and e-mail information below.)

Ultimate Peanut Butter Cookie

(About 48 cookies)

1 large egg

1 cup granulated sugar

1 cup chunky peanut butter

1 teaspoon baking soda

Preheat the oven to 325 degrees.

In a medium bowl, beat together the egg and sugar. Beat in the peanut butter and baking soda. Form the dough into teaspoon-size balls, place on an ungreased baking sheet and flatten slightly with a fork. Bake in the preheated oven until golden, about 10 minutes.

Cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.

Per cookie: 49 calories, 1 gm protein, 5 gm carbohydrates, 3 gm fat, 5 mg cholesterol, 1 gm saturated fat, 49 mg sodium, trace dietary fiber

CHICKEN THIGH KEBABS

Here's a delicious, simple recipe that makes use of the oft-forgotten dark meat portion of the chicken. If you're growing weary of grilling, this dish can be broiled with equally amazing results.

Mark Bittman devotes an entire section to boneless chicken thighs in his book "How to Cook Everything" (MacMillan, 1998). Here's one of his recipes.

Chicken Thigh Kebabs With Citrus

(4 servings)

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

2 tablespoons soy sauce

1 tablespoon peanut or vegetable oil

Minced zest and juice of 1 medium orange

Minced zest and juice of 1 lemon

Minced zest and juice of 1 lime

1 tablespoon minced fresh ginger root

1 tablespoon honey

1 small onion, minced

Salt and freshly ground black pepper to taste

Metal skewers

In a medium bowl, mix together all of the ingredients. Cover, transfer to the refrigerator and marinate for at least 1 hour and up to 24 hours.

Preheat a grill or broiler.

Remove the chicken from the marinade; set aside. Transfer the marinade to a small saucepan over medium-high heat and bring to a boil. Cook for 1 minute; remove from the heat.

Meanwhile, thread the chicken onto the skewers and grill or broil about 4 inches from the heat, basting with the sauce and turning every 2 to 3 minutes, until browned on all sides and cooked through, 8 to 12 minutes total. Discard the marinade; serve the chicken immediately.

Per serving: 258 calories, 34 gm protein, 8 gm carbohydrates, 9 gm fat, 141 mg cholesterol, 2 gm saturated fat, 431 mg sodium, 1 gm dietary fiber

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com