Peanut Butter Kisses come out softer than most cookies and are just scrumptious.  They're particularly good warm.  I used a big spoon to get them onto the cookie sheet but, in hindsight, a teaspoon would have been a better choice.  If you use the smaller spoon, expect about 30 little cookies.

As far as those pesky leftover egg yolks go, do what I did and use them to make a hair conditioner:  combine with 2 tablespoons of olive oil, apply to clean, damp hair, leave on for 5 minutes, and rinse out with cool water.  It must be cool water so that you don’t scramble the eggs in your hair—because that would be gross.  Cool water is a good thing at the end of your shower anyway because it will close up your pores and keep your hair shiny.  If that sounds too messy for you, freeze the yolks for later use.

Prep Time: 10 Minutes
Cooking Time: 25 Minutes
Yield:  About 15 Cookies
Ingredients:
½ Cup Natural Peanut Butter, chunky or smooth
1/3 Cup Agave Nectar or Maple Syrup
2 Egg Whites
1/8 Tsp White Vinegar

Preheat oven to 300 degrees.  In a small bowl, whisk together peanut butter and sweetener until smooth.  In a separate bowl, beat egg whites and white vinegar until mixture holds stiff peeks.  You can do this by hand or with a mixer, but it will take a few minutes.  Once egg whites are stiff, gently fold peanut butter mixture in until just barely mixed.  Drop spoonfuls onto a greased baking sheet and bake for 20 minutes or until lightly browned.