Two recipes in one week??!! This is a new one for us. But I promised you at least one a week for the remainder of the year, and I didn't hold up my end of the deal last week, so now you get two this week!

Remember that peanut flour I bought back in October? Well, after one or two attempts at incorporating it into my chocolate chip cookie recipe, the bag just sat on the shelf for a while. So the other day after stumbling upon it again I decided to come up with a cookie recipe that would highlight the flour in all of it's peanutty glory. These cookies were soft but not crumbly and not overwhelmingly sweet... exactly what I was looking for.

Peanut Butter & Honey Cookies

Ingredients:
1 cup peanut flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

6 tablespoons unsalted butter
2 tablespoons peanut butter
1/2 cup sugar
1/8 cup honey

1 egg
1/2 teaspoon vanilla extract

- Preheat the oven to 350 degrees.
- Combine both flours, baking soda, and salt in a small bowl and set aside.
- In a large bowl, beat together the butter, peanut butter, sugar, and honey.
- One the mixture is smooth, beat in the egg and vanilla extract.
- Then mix the dry ingredients in slowly.
- Form the dough into balls and then squash them down into discs, press them with a fork if desired.
- Set cookies about 1" apart on a cookie sheet (these don't really spread, so you can keep them close to each other) and bake them for 10 minutes, or until their bottoms are a nice golden color.
- Let them cool for a few minutes before transferring them to a cooling rack.