PEANUT CRISPS
These salty-sweet peanut cookies are the perfect finish to lunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
- Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
- Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
SALTED PEANUT CRISPS
This is from the Betty Crocker Cookie Cookbook that my mom used until it fell apart. She made these often and now I'm carrying on the tradition. The recipe states it makes 6 dozen but I always get 4 dozen. Guess my cookies are bigger than they're supposed to be!
Provided by AuntMare
Categories Drop Cookies
Time 1h10m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Beat butter, shortening, eggs and vanilla until fluffy.
- Mix flour, soda and salt in a separate bowl.
- Slowly add flour mixture to butter mixture.
- Mix until well blended.
- Stir in peanuts.
- Drop by rounded teaspoons on greased cookie sheet.
- Flatten with bottom of greased glass dipped in sugar.
- Bake 350 degrees for 10 minutes.
Nutrition Facts : Calories 1192.1, Fat 72.2, SaturatedFat 19.8, Cholesterol 111.2, Sodium 1262.2, Carbohydrate 117.8, Fiber 7.7, Sugar 56.6, Protein 26.6
SALTED PEANUT COOKIES
Salted peanut cookies. If you use self rising flour, omit baking soda and salt.
Provided by Kathleen Dickerson
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
- Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 18.7 g, Cholesterol 10.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 154.7 mg, Sugar 9.3 g
SALTED PEANUT CHEWS
I took these great treats to an evening reunion. They disappeared fast, and soon people were asking for the recipe. -Irene Yoder, Millersburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside. , In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars.
Nutrition Facts : Calories 290 calories, Fat 16g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 182mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.
MARGARITA SORBET WITH SALTED PEANUT CRISPS
Steps:
- To make the sorbet, in a medium saucepan, bring the water, 1 cup (200 g) granulated sugar, and lime zest to a boil, stirring to dissolve the sugar. Pour the mixture into a medium bowl and let cool completely. Stir in the lime juice, tequila, and orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- To make the cookies, position the racks in the upper and lower thirds of the oven; preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In a food processor fitted with the metal blade, grind the peanuts with the flour until the peanuts are in small but discernable pieces-not too fine.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1/2 cup (100 g) granulated sugar, and the brown sugar on medium speed until just combined, about 30 seconds. Beat in the egg.
- In a small bowl, mix together the boiling water and baking soda and then mix it into the butter mixture. Add the peanut-flour mixture and stir just until combined.
- Place heaping teaspoons of the batter in mounds at least 2 1/2 inches (6 cm) apart on the prepared baking sheets. (You should be able to fit 8 per sheet.) Rap the pan a few times on the counter to flatten the mounds slightly, then sprinkle each with a very generous pinch of sea salt.
- Bake, rotating the baking sheets midway during baking, until the cookies are evenly deep golden brown, about 10 minutes. Let cool completely, then use a thin metal spatula to transfer the cookies to a wire rack. Repeat to bake the remaining batter.
- To serve, offer a few scoops of margarita sorbet with a few peanut crisps alongside.
- Storage
- The cookie batter can be refrigerated for up to 5 days or frozen for up to 1 month. The crisps can be made up to 2 days in advance and stored in an airtight container.
- tip
- Make sure the lime zest is grated very finely so that its texture is barely noticeable in the sorbet. A rasp-style grater does the trick nicely, but if you don't own one, mince the zest with a chef's knife.
BUTTERSCOTCH SALTED PEANUT BARS
This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a 15 x 10-inch baking sheet with parchment paper.
- Combine all crust ingredients, and press into bottom of the pan.
- Bake for 10-12 minutes (do not over bake).
- Remove from oven then sprinkle the peanuts evenly over crust.
- In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
- Pour the hot mixture over the nuts, and return to oven.
- Bake for 15 minutes or until until golden.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1
SALTED PEANUT CEREAL COOKIES
Unique twist on salted peanut cookies with cornflakes and oatmeal in the dough.
Provided by mbaas
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift flour, baking soda, and baking powder together in a medium bowl.
- Cream white sugar, brown sugar, shortening, and eggs together in a large bowl with an electric mixer until smooth. Gradually add flour mixture to the wet ingredients, mixing it in on low speed until combined. Mix in oats, cornflakes, and peanuts by hand.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets; flatten each cookie with the bottom of a glass.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 to 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 21.3 g, Cholesterol 10.3 mg, Fat 8.3 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 61 mg, Sugar 11.6 g
SALTED PEANUT COOKIES
Instead of walnuts or pecans, this chocolate chip cookie recipe calls for salted peanuts. Whenever I bake these, friends and family seem to come running!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 51mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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