I made these recently but I substituted the peanut butter for almond butter. Ohhhhhh!  These were supposed to be a gift, but I could NOT stop eating these. I highly recommend using some of the different kinds of nut butters you may have in your pantry. I used a seeded raspberry jam which gave them a magnificent look as well. My camera, however wasn’t as happy and the photos weren’t uploadable. This recipe is taken from Martha Stewart, which I of course snagged from http://www.Tastespotting.com and was written in a different language. Have fun.

1 – 1 / 4 teaspoons flour (they definitely meant cups)
1 / 2 teaspoon baking powder
1 / 2 teaspoon baking soda
1 / 2 teaspoon salt
3 / 4 cup peanut butter (I used 1 cup Almond Butter)
100 gr. butter, soft
1 / 3 cup brown sugar
1 / 3 cup sugar
1 large egg
1 teaspoon vanilla
1 / 2 cup jam / raspberry jam
sugar for rolling

1. Heat oven to 350º. Mix together flour, baking powder, baking soda and salt.  Stir peanut butter and butter with a mixer on medium speed until smooth. Add sugar and beat until pale color and puhkavost (don’t you love the translator!!) Add the egg and vanilla, stirring until combined. Then reduce the mixer speed to low. Add the dry ingredients and mix until unification. (So spiritual for a cookie!;-)
2. Scooping of the dough as 1 level tablespoons, and forming balls. Ovargalyame each ball in granulated sugar and place on baking paper pergamentna, a distance of about 3.5 cm apart. Your Call………..there.
3. Bake until puffed sweet, about 5-10 minutes / me in about 5 minutes. Remove from oven and press with a handle – the end of a wooden spoon. Return to oven and bake until the edges become golden, about 6 to 7 minutes.   Premestete on the grid and allow to cool completely.
Heat jam in small saucepan, stirring until it starts to loosen or become liquid, about 30 seconds.  Put 1 / 2 teaspoon into each indentation. Sweet can be stored up to 1 week.

What to wear…….your dressy apron of course! I wear my Napa Dressy, it’s so perky!