- 2 cups roasted unsalted peanuts
- 2 tablespoons roasted unsalted peanuts
- 1 1/4 cups confectioners' sugar
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 2/3 cup peanut oil
- 3 tablespoons unsalted butter, melted
- 1 egg
- 1 tablespoon water
- 54 peanuts
- Position a rack in center of oven and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Pulse 2 cups and 2 tablespoons peanuts in a food processor until coarse crumbs form. Add confectioners' sugar; process just until mixture looks like fine crumbs and powder, stopping to scrape the bottom if needed. Do not overprocess.
- Stir together 2 cups plus 2 tablespoons flour, salt, and baking powder in a large bowl. Stir in peanut mixture until well combined. Drizzle in oil and melted butter. Mix with hands and knead until a coarse dough, akin to Play-Doh(R), forms, about 5 minutes. It will soften as you knead. If dough becomes oily or feels too soft, chill 15 minutes. If dough feels dry, add oil, a tablespoon at a time, until workable.
- Roll dough into 1-inch balls; arrange 1 1/2 inches apart on prepared baking sheets. Lightly beat egg with water in a small bowl. Working with 1 sheet at a time and covering remaining sheet until ready to bake, lightly brush cookie tops with egg mixture. Press a whole peanut gently into the top of each ball.
- Bake until light golden, 20 to 22 minutes. Transfer to wire racks to cool completely.
05/05/2018
recipepes.com
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