Peanut Butter Meltaways (Tagalongs)
Peanut butter Meltaways (TAGALONGS)
gluten-free ≈ dairy-free ≈ egg-free
MAKES 24
Prep Time 15 minutes
Cook Time 10 minutes
INGREDIENTS
½ cup plus 3 tablespoons non-hydrogenated vegetable shortening, at room temperature
½ cup granulated sugar
1 tablespoon plus ¼ teaspoon pure vanilla extract
2½ cups blanched almond flour
¼ cup cornstarch
1¼ teaspoons salt
1 cup creamy peanut butter
1 cup confectioners’ sugar
3 cups semisweet chocolate chips, for coating (my picks)
DIRECTIONS
1. In a large bowl, beat together ½ cup of the shortening and granulated sugar until fluffy, then add in the vanilla. In another large bowl, whisk together the almond flour, cornstarch and 1 teaspoon salt. Add to the shortening mixture; mix to combine. Form the dough into a ball; divide into 2 disks and wrap each in plastic wrap; refrigerate for about 40 minutes.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a 1-inch cookie scoop, drop the cookies about 1-inch apart on the prepared baking sheet; bake until golden around the edges, about 10 minutes. Let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
3. In a medium bowl and using an electric mixer, beat together the peanut butter, confectioners’ sugar, the remaining ¼ teaspoon salt and ¼ teaspoon vanilla until fluffy. Top each cooled cookie with 1 teaspoon of the peanut butter filling; refrigerate for 10 minutes.
4. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and shortening until smooth; remove from the heat.
5. Line a cooled baking sheet with parchment paper. Using two forks, dip each cookie in the chocolate coating, turning to cover completely. Tap the fork gently on the rim of the pot to remove any excess coating and place on the prepared baking sheet. Repeat with the remaining cookies and chocolate coating; refrigerate until set, at least 1 hour.
QUICK RECIPE SWAPS
cornstarch → potato starch
non-hydrogenated vegetable shortening → unsalted butter
