Peanuts
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Peanuts." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/peanuts-recipe.htm> 06 July 2008.
Peanuts
Yield: Makes about 2 dozen cookies
Ingredients:
1/2
cup butter, softened
1/4
cup shortening
1/4
cup creamy peanut butter
1
cup powdered sugar, sifted
1
egg yolk
1
teaspoon vanilla
1-3/4
cups all-purpose flour
1
cup finely ground honey-roasted peanuts, divided
Peanut Buttery Frosting (recipe follows)
Preparation:
1.
Beat butter, shortening and peanut butter in large bowl at medium speed of electric mixer. Gradually add powdered sugar, beating until smooth. Add egg yolk and vanilla; beat well. Add flour; mix well. Stir in 1/3 cup ground peanuts. Cover dough; refrigerate 1 hour. Prepare Peanut Buttery Frosting.
2.
Preheat oven to 350°F. Grease cookie sheets. Shape dough into 1-inch balls. Place 2 balls, side by side and slightly touching, on prepared cookie sheet. Gently flatten balls with fingertips to form into "peanut" shape. Repeat steps with remaining dough.
3.
Bake 16 to 18 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Remove cookies to wire racks; cool completely.
4.
Place remaining 2/3 cup ground peanuts in shallow dish. Spread about 2 teaspoons Peanut Buttery Frosting evenly over top of each cookie. Coat with ground peanuts.
Peanut Buttery Frosting
Yield: Makes 1-1/3 cups frosting
Ingredients:
1/2
cup butter or margarine, softened
1/2
cup creamy peanut butter
2
cups powdered sugar, sifted
1/2
teaspoon vanilla
3
to 6 tablespoons milk
Preparation:
1.
Beat butter and peanut butter in medium bowl at medium speed of electric mixer until smooth. Gradually add powdered sugar and vanilla until blended but crumbly.
2.
Add milk, 1 tablespoon at a time, until smooth. Refrigerate until ready to use.
This recipe appears in: Frosting & Icing