HOMEMADE TAGALONGS (PEANUT BUTTER PATTIES)

DIRECTIONS:

SHORTBREAD COOKIES

Step 1

Preheat oven to 300F and line two cookie sheets with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, Swerve, baking powder and salt. Add egg, butter and vanilla extract until well combined and dough comes together.

Step 3

Turn dough out onto a large piece of parchment and pat into a disc. Top with another piece of parchment and roll out to ¼ inch thickness. Use a 2 inch round cookie cutter to cut out as many circles as possible.

Step 4

Lift circles carefully with a sharp knife or offset spatula and transfer to prepared baking sheets. Gather and reroll dough until no more circles can be cut out. You should get about 36 cookies.

Step 5

Bake 25 to 35 minutes, until cookies are just browning around edges and firm to the touch. Remove and let cool completely.

PEANUT BUTTER FILLING

Step 1

In a microwave-safe bowl, melt peanut butter and butter together on high in 30 second increments, stirring in between, until smooth. Whisk in powdered Swerve until smooth.

Step 2

Spread about one to two teaspoons of peanut butter filling onto the top of each cookie and place on cookie sheets. Freeze cookies until firm.

CHOCOLATE COATING

Step 1

Set a heat-proof bowl over a pan of barely simmering water. Add chopped chocolate and butter and stir until melted and smooth.

Step 2

Working with one frozen cookie at a time, add to melted chocolate and toss gently with a fork to coat. Tap fork firmly against the side of the bowl to remove as much excess chocolate as possible and transfer cookie to a waxed paper-lined cookie sheet or platter.

Step 3

Repeat with remaining cookies. Try to keep most of them in the freezer as much as possible so that they don’t thaw before being dipped.

Makes 36 cookies. 2 cookies per serving.