Spanish Peanut Cookies Recipes

Steps:

• Cookies: Combine flour, baking powder, baking soda; set aside.
• Cream butter and sugar. Add egg and beat well.
• Add all dry ingredients, blending after each addition.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Bake at 350°F for 12-15 minutes.
• Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).

Steps:

• Line a baking sheet with a plain paper bag or parchment paper.
• Mix peanuts, sugar, and water together using a wooden spoon in a large pot over medium-low heat; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes. Carefully pour coated peanuts onto the prepared baking sheet to cool completely.

Steps:

• 1. Grease a jelly roll pan (10x15-inch);set aside. Roll peanuts with rolling pin to crush. Beat egg whites until very stiff, fold in brown sugar and the crushed peanuts. (sounds nuts-pun intended, but it works).Spread mixture in the pan evenly . Bake at 350^ for 20 minutes. Cool a bit then spread with chocolate frosting ,if desired..... Mark into squares while hot and remove when cool. --- Note: I like to cover the pan with quick release foil and spray it anyway. Easy this way.
• 2. Frosting is optional, and can use peanut butter frosting or chocolate/peanut butter frosting or white or plain chocolate....

Steps:

• Preheat the oven to 350°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 a cool, dry place.

Steps:

• 1. Cream sugars and shortening. Mix in all other ingredients. Mix well. Drop spoonfuls on cookie sheet. Bake at 350 for 10 min.

Steps:

• Preheat the oven to 350°F.
• In a bowl, combine the butter and sugar, and, using an electric mixer, beat until light and creamy.
• Beat in the eggs and vanilla and continue to mix for 2 minutes.
• In another bowl, stir together the flour, cocoa, baking soda, and salt.
• Gradually stir the flour mixture into the butter mixture.
• Stir in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a baking sheet, leaving 2 inches between each mound of dough.
• Bake until set, 10-12 minutes.
• Let cool for several minutes on the baking sheets before transferring to a wire rack.
• The cookies will be soft and chewy.

Steps:

• In a large saucepan, combine the first four ingredients. Cook and stir over medium heat for 20 minutes or until almost all of the liquid is absorbed. Spread into a greased 15x10x1-in. baking pan; sprinkle with salt., Bake at 350° for 24-26 minutes or until peanuts are well coated, stirring two to three times. Remove to a waxed paper-lined baking sheet to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
• Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.