PEANUT COOKIES
"At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guest at the Inn, who enjoy a good cookie."
8 tablespoons (1 stick) softened butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup flour
1 teaspoon baking powder
1 cup shelled salted peanuts
2 ounces semi-sweet chocolate, melted and cooled (optional, for drizzling on top)
Preheat the oven to 350 degrees F. Butter a baking sheet.
In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well.
Add the flour, baking powder, and peanuts. Blend well. Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet.
Bake for about 10 minutes, or until the cookies are light brown. Cool.
Drizzle the melted chocolate over the cooled cookies. Store in cool, dry place.
Makes about 30 Cookies
Source: Country Weekend Entertaining: Seasonal recipes from Loaves and Fishes and the Bridgehampton Inn by Anna Pump with Glen LeRoy
"At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guest at the Inn, who enjoy a good cookie."
8 tablespoons (1 stick) softened butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup flour
1 teaspoon baking powder
1 cup shelled salted peanuts
2 ounces semi-sweet chocolate, melted and cooled (optional, for drizzling on top)
Preheat the oven to 350 degrees F. Butter a baking sheet.
In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well.
Add the flour, baking powder, and peanuts. Blend well. Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet.
Bake for about 10 minutes, or until the cookies are light brown. Cool.
Drizzle the melted chocolate over the cooled cookies. Store in cool, dry place.
Makes about 30 Cookies
Source: Country Weekend Entertaining: Seasonal recipes from Loaves and Fishes and the Bridgehampton Inn by Anna Pump with Glen LeRoy
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