1 cup peanut butter, smooth or crunchy
1 cup brown sugar
1 cup sugar
1 cup butter
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons vanilla
2 1/2 cups flour
Chopped peanuts (dry or honey roasted - optional)
Preheat oven to 350 degrees. I make these cookies pretty large (I use my red handled ice cream scoop).
Cream the butters and sugar together. Add the eggs while mixing and then add the baking soda, baking powder and vanilla. Add chopped peanuts and mix until combined. Bake 12 at a time on silpat after flattening and making a pattern on top with a fork or another instrument. Sprinkle the tops with sugar if desired. These take about 10 - 12 minutes, the longer the crispier they will be. Makes about 2 dozen large cookies.
Filling:
1/4 cup melted butter
1/4 cup lemon juice
1 1/4 cups sugar
3 large eggs
1 tablespoon lemon zest (may also add lime or orange zest)
Crust:
1/2 cup ground almonds
1/3 cup powdered sugar
1 cup flour
2 teaspoons lemon zest (may also add lime or orange zest)
1/2 cup cubed cold butter
Preheat oven to 350.
Eggs should be at room temperature.
Combine eggs, sugar, lemon juice and zest until combined. Whisk in the butter.
For the crust you can combine all ingredients in the food processor and pulse until it comes together. Press the dough into a tart pan. The tart pan does not need to be greased.
Pour the lemon mixture into the crust. Bake until the center is almost seat (about half an hour) and then cool on a rack. Before serving you can dust with powdered sugar.
Serves 8 - approximately 400 calories per serving.
