TACK

PEANUT BUTTER & ALMOND COOKIES

NEED:
100g butter, softened
1/2 cup smooth peanut butter
1 teaspoon vanilla extract
1 1/4 cups brown sugar
1 egg
1 1/4 plain all purpose flour, sifted
1/4 teaspoon baking soda, sifted
whole almonds, for decorating

DO:
Preheat oven to 180C.

Place the butter, peanut butter, vanilla and brown sugar in an electric mixer and beat for 8-10 minutes or until well combined.

Add egg and beat for 2-3 minutes or until pale and fluffy.

Add flour and bicarbonate of soda and beat until smooth dough forms.

Roll the dough out between 2 sheets of non-stick baking paper to about 5mm thick.

Use a cookie cutter to cut rounds (7cm cutter makes about 22), leaving room to spread.

Place on baking trays and press almonds into the rounds to decorate.

Bake for 12-14 minutes or until the edges are golden & allow to cool.

Before you judge, it's done tacky on purpose! When my brother's girlfriend brought these gems over in that great, bright 80's Tupperware container I couldn't resist keeping with the theme and photographing them on that equally 80's tablecloth. These were my comfort food tonight as I have been struggling with assembling an IKEA shelf that I really underestminated the difficulty of building. Have (mostly) kept with my mini resolution of not eating any chocolate for the month of January in an attempt to lessen my addiction. (Yes, it's actually an addiction. I shamefully wouldn't be able to go to sleep at night if I hadn't had any chocolate that day.) Anyway, these are good.Do try if you have the chance.

Thanks Madi for the recipe & cookies!