Friday, December 4, 2009

Day 4: Peanut Crisps

After the sugar overload in the Cordeiro house I had to make something less sweet.
Still sweet but with a salty kick, like the great invention ever, chocolate dipped pretzels. You'll get the same kind of warm and fuzzy feeling with these.

Recipe via Ms. Martha again!

Peanut Crisps

makes 3 1/2 dozen
  • 1 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons unsalted butter, softened
  • 1 1/4 cups packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup salted whole peanuts
  1. Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
  2. Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
  3. Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks.Cookies can be stored in airtight containers at room temperature up to 1 week.

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