- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 1/2 cups all purpose flour
- 18 (about) walnut halves
- 1 egg, beaten to blend (for glaze)
- Preheat oven to 325°F. Line baking sheet with foil. Beat first 7 ingredients in large bowl to blend. Mix in flour. Shape dough into walnut-size balls; arrange 1 inch apart on prepared sheet. Top each with 1 walnut half. Press walnuts to adhere to dough and to flatten balls slightly. Brush generously with glaze.
- Bake cookies until cooked through and light brown, about 20 minutes. Cool on sheet. (Can be prepared 2 days ahead. Store airtight at room temperature.)