The trick with these sweet peanut butter-laced cookies is to try and resist eating them while they're still warm and slightly chewy in the centre! Studded with crisp almonds, they make an addictive treat for lovers of peanut butter. These were a Donna Hay recipe that I adapted to be easier and it works just as well, the taste is amazing. NOT for school lunchboxes though as they are laden with peanut butter and nutty stuff.
Also VERY good with choc chips mixed in the dough..mmmmmm
Ingredients:
100g softened butter
1/2 cup (140g) smooth peanut butter
1 teaspoon vanilla extract
1 1/4 cups (220g) brown sugar
1 egg
2 1/4 cups self raising flour
Whole natural almonds for decorating.
Method:
Preheat your oven to 180oC (350oF).
Place the butter, peanut butter, vanilla and brown sugar in an electric mixer
and beat for 8 minutes or until combined and creamy.
Add the egg and beat for 2-3 minutes to pale and fluffy.
Take off mixer and mix in the flour to make a soft dough.
Roll small golfball size balls of dough and place on your baking tray.
Gently flatten them with the heel of your palm.
Press an almond into each cookie.
Bake for 14 minutes or until the edges are just slightly browned.
Allow to cool slightly then move onto wire rack to cool completely.
Makes about 2 dozen.
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