I made these cookies as a ‘thank you’ for my vet, who successfully removed a cancerous tumor from my dog’s parathyroid gland this past Tuesday. The few leftovers I had I brought to work and taste-tested them on Monique, who loves any variety of nuts.
The original recipe my grandma sent me called for honey-roasted peanuts – I used regular roasted peanuts as I had them on hand from making the Pad Thai a few weeks ago. It’s my thought that honey-roasted peanuts would be better suited for this recipe. But both Monique and the receptionist at my vet’s office said the cookies are good.
- 3 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 c. (two sticks) butter, at room temperature
- 1 c. granulated sugar
- 1/2 c. dark brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 egg white
- 1 c. roasted peanuts, finely chopped
- Sift flour, baking powder and salt onto wax paper.
- Combine butter, sugar and brown sugar and beat with a mixer until well combined. Beat in eggs and vanilla. Gradually add flour mixture and beat until evenly blended.
- Preheat oven to 375. Line cookie sheets with parchment paper. Shape dough into 32 balls.
- Whisk egg white in a pie plate. Spread peanuts on wax paper. Working with a few dough balls at a time, roll in egg white and coat with peanuts. Arrange 1 1/2 inches apart on cookie sheets.
- Bake 8 to 10 minutes or until golden. Let cool on cookie sheets three minutes before transferring to wire rack to cool completely.
Recipe rating: 1/2