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Preheat oven to 350F. In a medium bowl whisk together the butter, agave, vanilla, and salt until combined. Use a rubber spatula to fold and mix in the blanched almond flour. Place the shortbread dough between two pieces of parchment paper and roll it so it's about 1/4 inch thick.

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Cut the ball in half, then shape each half into a log. Roll it carefully on parchment paper until the dough log is 1 1/2 inch thick. Wrap each log of dough in plastic wrap. Refrigerate for about 45 minutes. Preheat oven to 350 degrees F. Unwrap the chilled dough. Slice 24 (1/4-inch thick) cookies from each log.

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Preheat the oven to 350 degrees F. Start by making the dough for the cookies. Using a paddle attachment on a mixer, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt if wanted, then add them to the butter-and-sugar mixture.

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Instructions. Spread 30 of crackers with about 2 teaspoons each of peanut butter and top with additional cracker. Chop up chocolate into small morsels. Melt chocolate, in 30 second intervals, in microwave, stirring between heating and until smooth.

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Add dry ingredients and blend well. Wrap dough in plastic wrap and chill in the refrigerator about 30 minutes. Prepare peanut butter topping. Bake cookies on a prepared cookie sheet. Place cookies on a wire rack and let cool. Prepare chocolate. Spread peanut butter mixture on top of each cookie.

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Wrap in plastic wrap and chill for 30 minutes. To make the filling. Mix peanut butter, powdered sugar and vanilla until completely smooth (about 4 min). Place filling in a piping bag or Ziplock bag and set aside. After 30 mins. Use a 2 tbsp size cookie scooper to scoop the dough onto the parchment lined baking sheets.

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Bake for 10 to 12 minutes or until lightly browned on the bottom. 3. Make the peanut butter filling: Combine the peanut butter and confectioners' sugar in a small bowl. Blend using an electric mixer on low speed until smooth. Mound 1 full tablespoon of filling onto the center of each cookie using a small cookie scoop.

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To mix the dough for Tagalongs: Line a rimmed baking tray with parchment paper. Keep it handy for later. In a mixing bowl, whisk together the flour and salt and put aside. Combine the butter and sugar in the bowl of a stand mixer. Use a paddle attachment on a medium setting to incorporate the ingredients.

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Instructions. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bow, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes.

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Step 3: Spoon 1 heaping teaspoon of peanut butter mixture on top of the center of each shortbread cookie. Step 4: Distribute any remaining peanut butter mixture among the cookies, then use a knife or icing spatula to smooth out the mixture evenly across each cookie top.

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Line an 8-inch square baking pan with nonstick foil. Set aside. To make the crust, put all the cookie crust ingredients into a bowl. Using a hand mixer, mix to a crumbly dough. Press into the pan and prick it with a fork all over. Bake for 12 minutes just to set it, not brown it.

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In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar until light and fluffy, 3-4 minutes. Add egg, vanilla, and salt and beat until smooth. Turn mixer to low and add flour. Mix until just incorporated, taking care not to over-mix.

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Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt if wanted, then add them to the butter-and-sugar mixture.

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Add dry ingredients. Divide and Chill: Divide the dough into two equal halves, press and shape into a log about 1.75"-2" inches thick and about 5-6 inches long. Tightly wrap the dough in plastic wrap and chill for at least 45 minutes until the dough is fully hardened. Slice and bake: Preheat the oven to 350°F.

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Step 2: D'ough. Prepare the dough as according to the shortbread recipe. Use a round cutter to cut the shapes. Bake your batches of cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180 degrees, halfway through baking.

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In a small mixing bowl, combine peanut butter and powdered sugar until incorporated. Line a cookie sheet with wax paper. Fill a small cookie scoop ~½ way full of the peanut butter mixture. Place on prepared pan. Refrigerate for 10-15 minutes or until set. Preheat the oven to 350 degrees F.