'Peanutters'

Recipe Ingredients

6 tablespoons	90ml	Granulated sugar
6 tablespoons	90ml	Light brown sugar - (packed)
1/4 cup	49g / 1.7oz	Softened unsalted butter - (1/2 stick)
1		Egg white
1 teaspoon	5ml	Vanilla extract
1/2 cup	99g / 3.5oz	Smooth peanut butter - plus
2 tablespoons	30ml	Smooth peanut butter
1/2 cup	31g / 1.1oz	Flour
1/4 teaspoon	1.3ml	Baking soda
1/8 teaspoon	0.6ml	Salt
		Lightly-salted roasted peanut halves - for garnish

Recipe Instructions

Heat the oven to 375 degrees. Set aside 2 ungreased baking sheets.

Use a mixer to cream the granulated and brown sugars and butter. Add the egg white and vanilla; mix well. Add the peanut butter; mix until smooth. Use a wooden spoon to stir in the flour, baking soda and salt; mix just until the flour disappears. Do not overmix.

Use a pastry bag fitted with a 1/3-inch wide tip to pipe out 1-inch diameter rounds, spacing them 2 inches apart, on the baking sheets. Alternately, use 1 teaspoon of batter for each cookie. Top each with a peanut half.

Bake until set and just slightly browned, about 7 to 8 minutes. Let the cookies rest 3 minutes, then use a metal spatula to transfer them to a wire rack to cool completely. Store in an airtight container for several days at room temperature or freeze up to 1 month, wrapped airtight.

This recipe yields 50 cookies.

Each cookie: 44 calories; 29 mg sodium; 2 mg cholesterol; 3 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 1 gram protein; 0.22 gram fiber.

Source:
The Los Angeles Times, 07-17-2002

Rating

Average rating:

9.7 (3 votes)

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