Peanuts the Editors of Publications International, Ltd.
Makes about 2 dozen cookies
|1/2||cup butter, softened|
|1/4||cup creamy peanut butter|
|1||cup powdered sugar, sifted|
|1-3/4||cups all-purpose flour|
|1||cup finely ground honey-roasted peanuts, divided|
|Peanut Buttery Frosting|
- 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.
- 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.
- Bake 16 to 18 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Remove cookies to wire racks; cool completely.
- 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.
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