Description
These delicious peanut cookies are quick and easy to make, combining the rich flavor of ground roasted peanuts with a tender, moist texture. Perfectly sweet and subtly nutty, these treats are ideal for satisfying your cookie cravings with a homemade touch.
Ingredients
Scale
Dry Ingredients
- 1 cup ground roasted peanuts (Adds a rich, nutty flavor)
- 1 cup powdered sugar (Provides sweetness)
- 1 cup all-purpose flour (Gives structure)
Wet Ingredients
- 1/4 cup peanut oil (Enhances peanut flavor)
- 1/4 cup shortening (Adds moisture)
- 1 large egg yolk (Binds the ingredients, plus additional egg yolk for egg wash)
Instructions
- Combine dry ingredients: In a mixing bowl, combine the ground roasted peanuts, powdered sugar, and all-purpose flour. Stir well until the mixture is uniform and free of lumps.
- Add fats: Add the peanut oil and shortening to the dry mixture. Blend together until a smooth, consistent dough forms.
- Incorporate egg yolk: Slowly add the egg yolk into the dough, mixing carefully until a soft dough forms, ensuring all ingredients are well combined.
- Form dough balls: Roll the dough into small balls, about 1 inch in diameter, and place them evenly spaced on a baking sheet lined with parchment paper.
- Prepare for baking: Gently flatten each dough ball slightly with the palm or a fork. Lightly brush the top of each cookie with an egg wash made from an additional egg yolk for a golden finish.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until they turn a light golden brown on the edges.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy as a delightful snack or dessert.
Notes
- Ground roasted peanuts can be substituted with peanut butter for a smoother texture.
- Ensure the egg yolk used for the egg wash is lightly beaten for an even coating.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Adjust baking time slightly if using convection ovens or different cookie sizes.
