Roasted salted peanuts; ground in food processor to resemble bread crumbs, about 14 pulses
INSTRUCTIONS
from "COOK'S ILLUSTRATED" the March-April magazine. Made and perfected by,
VICTORIA ABBOTT RICCARDI
Adjust oven rack to low center position; heat oven to 35o degrees. Mix
flour, baking soda, baking powder, and salt in medium bowl. In bowl of
electric mixer beat butter until creamy. Add sugars; beat until fluffy,
about 3 minutes, stopping to scrape down bowl as necessary. Beat in peanut
butter until fully incorporated, then eggs, one at a time, then vanilla
Gently stir dry ingredients into peanut butter mixture Add ground peanuts;
stir gently until just incorporated.
Working with 2 T. dough at a time, roll into large balls, placing them 2
inches apart on a lightly greased cookie sheet. Press each dough ball with
back of fork dipped in cold water to make criss cross design. Back until
cookies are puffed and slightly brown along edges, but not top, 10 to 12
minutes (they will not look fully baked). Cool 4 minutes on cookie sheet,
then transfer to wire rack to cool completely. Cookies will keep,
refrigerated in an air-tight container, up to 7 days.
She recommends using JIF, I didn't have that, so he used SKIPPY HONEY
ROASTED, because that is the brand we like the best. I also like to dip my
fork in sugar instead of water. It works great. We also froze half of the
cookies.He also used the creamy peanut butter, because that was what we
had, but adding the ground peanuts made them peanutty.
You can't eat just one.
Posted to TNT Recipes Digest by vaughndell@juno.com on Feb 12, 1998
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