Sittin Pretty Peanut Cookies Recipes

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SITTING PRETTY COOKIES



Sitting Pretty Cookies image

A Christmas cookie favorite in our family for years. It is a simple cookie rolled in nuts, topped with white frosting and a chocolate-coated peanut.

Provided by MICHELLE9493

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 9

1 cup butter
½ cup packed brown sugar
2 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
2 cups chopped walnuts
1 (12 fluid ounce) can ready-to-spread vanilla frosting
1 cup candy-coated chocolate peanuts

Steps:

  • In a large bowl, stir together butter and sugar until creamy and smooth. Stir in the egg yolks and vanilla. In a separate bowl, mix together flour and salt; then slowly blend with creamy mixture. Cover, and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Roll out dough into 1 inch balls. Dip balls into slightly beaten egg whites, then roll in chopped walnuts. Place balls 1 inch apart onto baking sheets.
  • Bake in preheated oven for 5 minutes. Remove from oven, and press thumb gently into the center of each cookie. Return to oven, and bake 5 minutes more. Remove cookies to wire racks to cool. Fill top of each cookie with frosting, and top with a chocolate-coated peanut.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 18.3 g, Cholesterol 24.3 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 93.2 mg, Sugar 11.5 g

SITTIN PRETTY PEANUT COOKIES



Sittin Pretty Peanut Cookies image

For fun cookies that look as good as they taste, try this easy recipe. They have lots of peanut flavor, fluffy frosting middles and holiday-colored peanut M&M's on top.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup finely chopped peanuts, toasted
1/2 cup vanilla frosting
Peanut M&M's

Steps:

  • In a bowl, cream butter and brown sugar. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours. , Roll into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in peanuts. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 5 minutes. Remove from oven; using the end of a wooden spoon handle, make an indentation in the center of each., Bake 7-9 minutes longer or until firm. Remove to wire racks to cool. Fill centers with vanilla frosting and top with M&M's.

Nutrition Facts : Calories 252 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 206mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT SITTING PRETTIES



Peanut Sitting Pretties image

These cookies look so lovely on my cookie tray. For Christmas I use the green and red M&M Peanut candy and for Easter I use the pastel M&M peanut candy. You can use any color for that matter.

Provided by Jane from Ohio

Categories     Dessert

Time 1h14m

Yield 48 cookies

Number Of Ingredients 9

1 1/2 cups butter
3/4 cup firmly packed brown sugar
3 eggs, separated
1 1/2 teaspoons vanilla
3 cups all-purpose flour
3/4 teaspoon salt
finely chopped nuts
1 (8 ounce) can vanilla frosting (I use the creme cheese frosting) or 1 (8 ounce) can cream cheese frosting (I use the creme cheese frosting)
M&M's peanut chocolate candy

Steps:

  • Preheat oven to 350°F.
  • Blend butter and sugar in a bowl.
  • Stir in egg yolk and vanilla.
  • Sift flour and salt into bowl; mix well.
  • Chill 1 hour.
  • Roll into 1-inch balls.
  • Dip into slightly beaten egg whites.
  • Roll in chopped nuts.
  • Place 1 inch apart on cookie sheet.
  • Bake at 350°F for 7 minutes.
  • Press thumb into center of each.
  • Bake 5 to 7 minutes longer or until done.
  • Cool.
  • Fill with frosting and top with M&M candies.

Nutrition Facts : Calories 117, Fat 6.9, SaturatedFat 3.9, Cholesterol 28.5, Sodium 91.8, Carbohydrate 12.6, Fiber 0.2, Sugar 6.3, Protein 1.3

PENGUIN SLICE-AND-BAKE COOKIES



Penguin Slice-and-Bake Cookies image

Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield about 24 cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup sugar
1 large egg, plus 1 egg beaten for egg wash
2 teaspoons pure vanilla extract
Orange gel food coloring
Black gel food coloring
1/4 cup (3 ounces) red melting wafers
12 mini marshmallows, halved crosswise
1/4 cup (3 ounces) white melting wafers
48 mini chocolate chips

Steps:

  • Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined.
  • Turn out all but 1/4 cup of the dough onto a floured surface. Add 3 drops orange food coloring to the dough left in the bowl and mix on low until evenly colored a vibrant orange. Flatten the orange dough into a disk, wrap in plastic and refrigerate until just firm, about 20 minutes.
  • Wipe the mixing bowl and paddle clean and add 3/4 cup of the remaining uncolored dough back into the bowl. Add 4 drops black food coloring and mix on low until evenly colored a deep black. Form the black dough into a rectangle, wrap in plastic and refrigerate until just firm, about 20 minutes.
  • Make the penguin's body: Roll the remaining uncolored dough into a cylinder 9- to 10-inches long and about 1 1/2-inches wide. Wrap in plastic and set aside at room temperature.
  • Divide the orange dough into 3 equal pieces (these will be the feet and the nose). Roll into 3 ropes, 9- to 10-inches long and about 1/3-inch wide. Press one rope into a triangle shape by flattening the sides (a ruler is helpful for this). Wrap the orange pieces separately in plastic and freeze until hard, about 15 minutes.
  • Slice through the uncolored cylinder lengthwise to make 2 long half-moons. Brush both halves on the cut side with the egg wash. Press the orange triangle rope down the center of the cut side of one of the halves. Cover with the other half and press together to seal and re-form into a cylinder.
  • Make the black part of the penguin's body: On a floured surface, use a rolling pin to roll the black dough into a 1/4-inch thick 9-by-4-inch rectangle, with the long side facing you. Use the rolling pin to flatten each of the long sides out 1 inch more so that the edges are thinner and the rectangle mounds in the center. The rectangle should be 9 by 6 inches. Brush the black rectangle with the egg wash then wrap it around the uncolored cylinder, pushing with your hands to adhere the doughs. There will be a thicker layer of black dough on top of the cylinder (the penguin's head) and a thinner layer on the bottom.
  • Adhere the feet: Brush the thinner, bottom part of the black dough with egg wash and press the 2 thin orange ropes along the length of the dough about 1/4 inch apart (these will be the feet). Wrap in plastic and use the heels of your hands to form the log into an egg shape; the head should be the narrow end. Freeze until solid, about 2 hours.
  • Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
  • Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the penguin face. Slice the cylinder into about 1/4-inch-thick cookies. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
  • Line another baking sheet with parchment. Melt the red candy melts in a small glass bowl in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. Dip the top of each penguin's head in the red candy melts to make a hat; dip the heads slightly off-center for a jaunty look. Put the cookies on the prepared baking sheet. Stick a marshmallow on the center of each hat for a pompom and let the candy melts harden, about 15 minutes.
  • Meanwhile, melt the white candy melts in a glass bowl in the microwave in 30-second intervals, stirring in between each, until completely melted and smooth. Transfer to a small resealable plastic bag and seal. Cut a very small hole in one of the corners of the bag and decorate the hat as desired. Use the white candy melts to attach 2 mini chips for the eyes. Let the candy melts harden completely before serving, about 15 minutes.

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