Prep 15 mins
Cook 13 mins
Peanut shaped cookies. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.
- 1 cup dry roasted salted peanut
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup unsalted butter, softened (1 1/2 sticks)
- 1 1⁄2 cups packed light brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- Place peanuts in a food processor and finely chop. Combine flour, baking powder and salt in a medium-size bowl.
- Combine butter and both sugars in a large bowl; beat on medium-high speed with an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla and beat until smooth. Add peanut butter and beat until smooth. Stir in flour mixture just until incorporated. Stir in the chopped peanuts.
- Divide the dough into 2 equal portions. Turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 12x2-inches. Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer).
- Heat oven to 350.
- Slice the dough so it doesn't become flattened as you cut. Place cookies on ungreased baking sheets at least 2-inches apart. Pinch together opposite sides of each slice at the middle to create a peanut shape, reshaping as necessary.
- Bake at 350 until lightly colored, 13-15 minutes (a minute or 2 longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. Keep at room temperature in an airtight container for 2-3 days.
- Drizzle (opt): If desired, melt 1 cup peanut butter chips with 1/2 teaspoon vegetable shortening in microwave for 1 minute. Stir until smooth, then transfer to a resealable plastic bag. Snip off a small corner; drizzle over cookies. Let dry at room temperature for at least 30 minutes before stacking