Shortbread cookies with peanuts
6 servings
30 minutes
Peanut butter cookies are a true delight for lovers of crunchy sweets. This American dessert originates from classic baking, where tender buttery dough combines with the aroma of vanilla and rich nutty flavor. The golden crust and airy texture make it a perfect complement to morning coffee or evening tea. Peanuts, lightly roasted before adding, give the baked goods a rich and deep taste. This recipe is easy to execute, and its preparation turns into an engaging process that brings joy to everyone. It’s great for cozy evenings with family or festive events, filling the home with warmth and sweet aromas of fresh baking.
1
In a deep bowl, mix the softened butter, powdered sugar, add one egg, vanilla sugar, and salt. Blend thoroughly.
- Butter: 200 g
- Powdered sugar: 120 g
- Chicken egg: 2 pieces
- Vanilla sugar: 30 g
- Salt: pinch
2
Mix the flour (350 grams) with the baking powder. Add to the mixture and knead the dough. Place in the refrigerator for 30 minutes.
- Wheat flour: 370 g
- Baking powder: 10 g
3
Dust the work surface with flour (20 grams) and roll out the dough. Cut out shapes using molds.
- Wheat flour: 370 g
4
Line the baking tray with parchment paper. Place the cookie dough on the tray and put it in the freezer for 15-20 minutes.
5
Peel the peanuts, roast them, and crush.
- Peanut: 200 g
6
Beat the egg in a bowl. Take the cookie dough out of the freezer and brush with the egg. Sprinkle with nuts.
- Chicken egg: 2 pieces
- Peanut: 200 g
7
Bake peanut cookies for 15 minutes at 200 degrees.