| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
|
Sticks unsalted butter; softened (3/4 cup) |
| 1 |
c |
Sugar |
| 1 |
c |
Smooth peanut butter |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 2 |
c |
All-purpose flour |
| 2 |
c |
Sweetened flaked coconut |
| 1/2 |
c |
Finely chopped salted roasted peanuts |
INSTRUCTIONS
In a bowl with an electric mixer cream the butter with the sugar and beat
the mixture until it is light and fluffy. Add the peanut butter, beat the
mixture until it is combined well, and beat in the egg, the vanilla, and
the salt. Add the flour, beat the mixture until it is just combined, and
stir in the coconut. Spread the mixture evenly in a buttered jelly-roll
pan, 15 1/2 by 10 1/2 by 1 inches, sprinkle the peanuts over it, pressing
them into the mixture lightly, and bake the mixture in the middle of a
preheated 350F. oven for 20 to 25 minutes, or until a tester comes out
clean. Let the mixture cool completely in the pan on a rack, cut it into 24
bars, and cut each bar in half diagonally to form 2 triangles.
Makes 48 cookies.
Gourmet September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”