Snappy Peanut Cookies – Especially Crunchy with Whole Peanuts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 150 grams flour
- 125 g suar
- 1 pinch (s) salt
- 1 egg (s)
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ cinnamon
- 1 tablespoon peanut cream, fine
- 100 g peanuts, salted and peeled
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °.
- Let the butter soften a little and stir together with the sugar and salt until creamy.
- Stir in the egg and peanut cream.
- Mix the flour with the baking powder and the cinnamon and stir into the butter mixture until the dough falls from the spoon and tears heavily.
- Using a teaspoon dipped in flour, cut off small portions from the dough, place on baking paper and form into piles.
- Sprinkle with the nuts.
- Bake for about 15 minutes until they are golden brown.
- Let cool down.
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