March weather in Ireland can be unpredictable – to say the least. 

As in; while it may well say 'spring' on the calendar, this is also a month that inevitably means staying in, even when you don't feel like it. These cookies are the PERFECT baking project with three ingredients, bake in no time and taste gorgeous. And if you have younger siblings or cousins coming over today, then it's the perfect thing to do to pass the time. And of course, the fact that peanut butter is an essential for this recipe has us planning to bake them immediately. Sprinkles or chocolate chips are bound to be a winner with everyone but you can also keep them on the slightly healthier (and more sophisticated) side by decorating with pine nuts, sesame seeds, goji berries or grains of sea salt. Your cookies, your choice! Recipe 1/2 cup (1 stick) unsalted butter, at room temperature 1/4 cup plus 1 tbsp. sugar 1 cup all-purpose flour Garnishes (optional): walnuts, sprinkles, goji berries, chocolate chips, blanched almonds, shelled pistachios, pine nuts, big grains of sea salt, tiny spoonfuls of jam—or whatever you like! Preheat the oven to 170 degrees. Line two baking sheets with parchment paper. Using an electric mixer or your very strong arm, cream the butter in a large mixing bowl until it turns white, about 1 minute. Add the sugar and continue to beat for about five minutes, until very smooth and creamy. The combination will look a lot like buttercream! Retire the mixer and slowly work in the flour with a spatula. The dough will be really soft, but that’s fine. Take walnut-sized pieces of dough and roll them into balls, then flatten slightly. Place them on the baking sheet three inches apart (the cookies will spread a bit). Make a dent in the center with your finger and place your garnish, if using one, into the center of each cookie. (If you’re using jam, make a deeper dent so it doesn’t pour out.) Bake for 12 to 18 minutes, watching carefully—you want to catch the cookies right when they’re firm and just barely beginning to get golden around the edges. Cool cookies on the sheets for 10 minutes, then use a thin spatula to move them to a rack to cool completely. Recipe and images via Cara Eisenpress of Big Girls Small Kitchen