Tagalongs, My Way

After reading a website for copycat girl scout cookie recipes, I decided to try my hand at making a version of my favorite cookie, tagalongs. My version includes peanut butter in the cookie and in the filling, because plain shortbread doesn't sound as good to me as peanut butter shortbread! Instead of butter, I used coconut butter. Different than coconut oil, coconut butter is not only the oil but also the coconut meat and is in a solid state but can be melted and used for a variety of different baked goods. It imparts a slight coconut flavor, but to me that is just an added bonus. I added a bit of brown sugar to keep the shortbread a tad more moist than traditional shortbread.

Bite-sized peanut butter shortbread cookies with a sweet peanut butter layer coated in smooth dark chocolate.

Tagalongs, My Way
6 tbl raw coconut butter (or earth balance)
2 tbl smooth, sweetened peanut butter
6 tbl organic sugar
2 tbl brown sugar
1 tsp ener-g egg replacer powder
1 tsp vanilla extract
1/4 tsp fleur de sel (or sea salt)
1 1/2 cup ap flour
1/4-1/2 cup water
1/4 cup smooth, sweetened peanut butter
1/4 cup organic powdered sugar
8 oz-58% chocolate, chopped into chunks

Beat together the coconut butter and peanut butter until light and fluffy. Add the sugars , egg replacer powder and vanilla and cream together again. Add the salt and flour and 1/4th cup and beat. If the dough is still too dry to form into a cohesive dough, add more water, 1 tbl at a time.
Place a long sheet of parchment or seran wrap on the counter and drop the dough in the middle.
Form a log and wrap tightly. Freeze for 30 minutes.
Preheat the oven to 350. Unwrap the dough and slice into 1/4" discs.
Bake on a parchment lined baking sheet for 8-10 minutes.

Cream together the peanut butter and powdered sugar.
Once the cookies have completely cooled, spoon out dollops of the peanut butter mixture and flatten on top of the cookie.

Melt the chocolate in the microwave 30 seconds at a time, stirring in between until only a few lumps remain. Continue stirring, letting the residual heat of the the chocolate melt the remaining.
Place the cookies on a cooling rack, with parchment or foil underneath on the counter to collect excess chocolate. Pour the chocolate over all the cookies to coat. Chill in the fridge to set.