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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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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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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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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.
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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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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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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 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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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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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. 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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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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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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Preheat oven to 350°. Line 9×9 with aluminum foil. Spray lightly with cooking spray, set aside. In mixer fitted with your paddle attachment, cream butter and sugar for 1-2 minutes on medium speed until creamy, scraping the sides of the bowl as necessary. Turn the mixer to low and add in vanilla, milk, salt, and flour.
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Beat with the paddle attachment of a stand mixer, or a hand mixer, until fully combined and fluffy, about 1 minute. Scrape the sides of the bowl and add the vanilla, flour, and salt. Continue to mix at low/medium speed until the dough comes together. Divide the dough into 2 and wrap in plastic. Refrigerate 1 hour.
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How to make Homemade Gluten-Free Tagalong Cookies. Step One. Combine ingredients and make the dough. Step Two. Scoop 8 small cookies and roll into balls and flatten on the baking sheet. Step Three. Bake in the oven and allow to cool. Step Four. Top the cookies with almond butter and place in the fridge.
