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Ingredients
Peanut Cookies
- Ingredients
- 200 grams Pastry flour
- ½ tsp baking soda
- 100 grams softened butter
- 140 grams cane sugar
- salt
- 1 egg
- ¼ tsp ground Vanilla
- 320 grams Peanut butter
- 1 egg white
- 50 grams chopped Peanuts
- 80 grams red Red currant jelly
Mix the flour and baking soda. Beat the butter, sugar and a pinch of salt until creamy. Stir in the egg, vanilla and peanut butter. Mix in the flour and knead into a smooth dough. Wrap the dough in plastic and chill for about 1 hour.
Line a baking sheet with parchment paper and drop tablespoon-size balls of dough 2 cm apart on the baking sheet. Press an indent into each cookie using the handle of a wooden spoon. Brush with the beaten egg white and sprinkle with chopped peanuts. Bake for 12-15 minutes at 180°C (approximately 350°F), until golden brown. Remove from the oven and cool on a wire rack.
Heat the jelly in a small saucepan over low heat. Pour the jelly into a pastry bag and pour into the cavities of the cookies. Let cool and solidify before serving.