Crunchy Peanut Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 150 g peanut cream (chrunchy)
- 175 g suar, brown (Kandisfarin)
- 1 egg (s)
- 200 g flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 175 g peanuts, roasted + salted, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Mix the butter and peanut cream well. One after the other, stir in the sugar, egg, salt and the flour mixed with the baking powder. Using cling film, shape the dough into a roll and wrap it in the refrigerator for 1 hour.
- Cut the dough into thin slices, roll into balls, flatten a little and press one side into the peanuts. Place on a baking sheet with baking paper - keep your distance (run apart a little) and bake at 170 ° in the preheated oven for about 13 minutes.
- Makes approx. 40 pcs.
- Tip:
- After cooling, store in a tin with baking paper in between.
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