Peanuts are something I associate with the South. When I saw the recipe for Honey Roasted Peanut Crisps in the Southern Living Homestyle Cooking, I knew I would have to try them. I have made cookies with peanuts before, but these call for Honey Roasted instead of salted.
I like cookie recipes calling for half butter and half shortening. They make a nice crisp cookie which we all like. Just be sure that you are using all vegetable shortening.
With their brown sugar and honey peanuts, they got great reviews from my tasters. Lyle said with his first bite, “you can make these again.” always a good thing when you have tried something new.
I use cookie scoops instead of rolling into balls, much faster. Be sure to lightly grease the bottom of the glass you are using to flatten the cookies or the sugar won’t stick to the glass and the cookie will. Also, leaving the cookies on the sheets for a few minutes will let them brown a little more so keep that in mind. If you don’t leave them, they tend to fall apart. Of course, the broken ones are for the cook.
Honey Roasted Peanut Crisps
½ cup butter
½ cup shortening
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
¼ teaspoon salt
½ teaspoon baking powder
2 cups honey-roasted peanuts (I used a 12 ounce can, which was plenty of nuts)
2 tablespoons sugar
Heat oven to 375°. Combine flour, baking powder and salt, set aside.
Beat butter and shortening with an electric mixer or by hand until creamy; gradually add the cup of brown sugar, beating well. Add egg and vanilla; beat well. Add the flour mixture in 2 to 3 batches, mix well. Stir peanuts in by hand.
Shape dough into 1¼ inch balls. Place on ungreased cookie sheet. Flatten with flat bottomed greased glass dipped in sugar. Bake at 375° for 7 to 8 minutes. Cool slightly on baking sheets; remove to wire rack to cool.
Yield: about 4 dozen