- 1/4 cup [60 g] butter or margarine
- 1/2 cup [125 mL] creamy peanut butter
- 3/4 cup + 1 tablespoon [165 g] sugar
- 1 egg
- 1/2 teaspon [2.5 mL] almond extract
- 1 1/2 cups [210 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] baking powder
- 6 candied cherries, halved
- 12 blanched almonds
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- Transfer butter or margarine into a large microwave safe dish; add peanut butter.
- Soften on 'MAXIMUM' for 15 seconds.
- At medium-high speed of an electric beater, beat in sugar until light and fluffy.
- Beat in egg and almond extract, until well mixed.
- Mix together flour and baking powder.
- Still using electric beater, beat in as mush as possible of the flour mixture.
- Mix in remaining flour mixture using a wooden spoon.
- Using 1 teaspoon [5 mL] dough, shape dough into approximately 24 balls.
- Arrange 4 balls apart onto a large microwave safe cooking sheet.
- Slightly flatten each ball with palm of your hand.
- Top half off cookies with a candied cherry half, and the other half with a blanched almond.
- Microwave cookies on 'MAXIMUM' for approximately 1 1/2 to 2 minutes, until cookies are done and dough holds itself.
- Leave to harden slightly for 1 to 2 minutes, then transfer cookies onto wires racks to cool completely.
- Repeat with remaining dough.
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