Thai Peanut Butter Cookies

• 2 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 8 oz. (2 sticks) unsalted butter, softened
• 1 cup sugar
• 1 cup light brown sugar
• 2 large eggs
• 12 Tbs. Thai red curry paste
• 1 1/2 cups crunchy peanut butter
• 1 tsp. vanilla extract
• 1 1/2 cups unsweetened coconut flakes or shredded coconut

1. Whisk together flour and baking soda in large bowl.
2. Cream butter, sugar, and brown sugar in separate bowl with electric mixer.
3. Add eggs and curry paste, and beat 1 minute.
4. Beat in peanut butter and vanilla, then flour mixture.
5. Shape dough into 3-inch-wide cylinder, and wrap in plastic wrap.
6. Refrigerate 4 hours, or overnight.
7. Preheat oven to 350F.
8. Slice dough into 1/4-inch-thick rounds, and place 2 inches apart on baking sheets.
9. Sprinkle with coconut.
10. Bake 10 to 12 minutes, or until edges are crispy but cookies are still soft in the middle.
11. Cool on baking sheets.

flour, baking soda, unsalted butter, sugar, light brown sugar, eggs, red curry, crunchy peanut butter, vanilla extract, unsweetened coconut

Taken from www.vegetariantimes.com/recipe/thai-peanut-butter-cookies/ (may not work)