If you want something a little different, you might like this recipe. I use to make this peanut butter and chocolate cookie tart all the time to take to the school bake sales when my son was young. The teachers would buy up the trays before they ever made it too the bake sale table. I'm not a peanut butter fan, so I've adapted the recipe over the years to make a shortbread cup for the chocolate filling. This is what the cookie looks like as the shortbread version. The peanut butter version looks the same except the cookie dough is a more golden brown. Home Cookin Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 1 Tablespoon Milk 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350ðF oven for 15 minutes or until outside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistency of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped.

Well, I'd use butter over the oil since oil in there seems to always come out greasy for me, but when it comes to peanut butter cookies, I use shortening. They're crumbly that way. Using butter, they're softer. My sister will often mix butter and shortening.

So you substituted almond flour for the 3 c. AP flour, and Swerve for the sugar, but didn't add xanthan or anything else as additional binder? The recipe contains so much "flour" that I believe additional binder would be required. About the chill time... assuming you did chill for 1+ hours, I suspect you would have better luck if you made into balls and then chilled. In general, it's better to bake gluten-free at slightly lower temps and for longer time. ETA: I'm not convinced that key lime with all almond flour would be a good flavor combo anyway.

Lucille, those cookies look good. My boss used to call shortbread and butter cookies "sugar held together with butter", LOL. What's not to like about that?!! I like the Kerrygold and it's the only butter my Mother will eat, she says the grocery store butter, even Land O Lakes, doesn't "taste right" and makes her toast soggy when it melts. She prefers the salted but will use the unsalted Kerrygold before she'll used any of the regular store brands, salted or unsalted. I have about 20 half pound packages of Kerrygold unsalted in my freezer, it freezes well. It's for my Christmas baking, I found a lot of it on sale at the local grocery, about a month from the expiration date, for $1.55 a package. They had three cases but I didn't have freezer room and didn't want to be greedy, so I bought 20 of the half pound packages. I think I may have used one, but they'll all be gone before I finish holiday baking and meals along with those couple of packages used by Mother for her toast. I like it far better than the "generic" grocery store butter that I get at Aldi or Costco. The news has been threatening more "shortages" and limits on purchases so I'm all stocked up on flour, sugar, butter, baking chocolate. This pandemic will NOT interfere with my holiday baking! Annie