那天带了Donna Hay 的杂志在机上阅读，她这期的杂志里刊登了八款不同的曲奇，每一款都很好看。后来就在Jessie 家看到了几款。但是我想大概她的小朋友对花生有敏感，所以她就没有做这一个。我喜欢花生和杏仁的口味于是确定来试试这一个花生酱杏仁曲奇。
我把原本的曲奇缩小了2cm，因为东方人的曲奇的size是比较小型的，而西方人的曲奇往往一片就是一个手掌那么大。我还是比较喜欢小小的饼干，除了觉得比较细致之外，也比较容易放进口里，一口搞定。
老公看我最近都在印饼干觉得挺好玩的，也来插一手，两个人很快的就把饼干弄好。他说这样算是有份做年糕送给岳父岳母咯！很厉害哟，只是印那几片糕，要讨大功劳呢！
Ingredients:
100g butter, softened
140g smooth peanut butter
1 tsp vanilla extract
220g brown sugar ( I used 180g)
1 egg
185g plain flour, sifted
1/4 tsp bicarbonate soda, sifted
whole almond, for decorating
Method:
1. Preheat oven to 180C. Place the butter, peanut butter, vanilla and brown sugar in an electric mixer and beat for 8-10 minutes.
2. Add the egg and beat for 2-3 minutes or until pale and fluffy.
3. Add the flour and bicarbonate soda and beat until a smooth dough forms.
4. Roll the dough out between 2 sheets of non-stick baking paper to a 5mm thick refrigerate for 30 minutes.
5. Cut round shape cookies using 5cm cookie cutter. Press almonds into the rounds to decorate.
6. Bake for 12-14 minutes or until the edges are golden. Allow to cool on wire racks.
Recipe adapted from ： Donna Hay Magazine (Issue 60, Dec/Jan 2012), pg. 180
