When I bake these cookies, I really want to believe that my figure and health will not suffer. "Well, it's oatmeal and whole grain flour. Not that much sugar and butter...", - I convince myself. :-) But no matter how you convince me, cookies with peanuts turn out to be filling and quite high in calories. And tasty! In the morning, a couple of cookies with a cup of coffee and... the day is a success! :-)
The butter must first be removed from the refrigerator, it must be soft!
To make peanut cookies, prepare the ingredients according to the list.
Beat sugar with soft butter and salt. Add the egg and beat again. You will get a viscous mass.
We divide the nuts into 2 parts. Grind one in a blender, chop the second coarsely. Chopping with a knife is an extremely thankless task! Therefore, advice: place the nuts in a strong bag, arm yourself with a meat mallet and beat the nuts. Tested over the years: you won’t end up collecting nuts all over the kitchen.
Chopped nuts. Now add those that were ground in a blender to the egg-butter mixture. We will send both types of flour there. Mix everything well.
The mass will be quite tight and elastic. Now add the coarsely chopped nuts. Remove the spoon used to knead the dough and mix everything with your hands. But it won’t take long until the butter melts completely from the warmth of your hands. Stir the nuts into the dough, that's enough!
Form the dough into balls the size of Walnut, place them on a baking sheet. Bake in an oven preheated to 190 degrees for 20-25 minutes.
Peanut cookies will stay the same after baking. It does not grow wider and upward, it does not contain baking powder. It will only change color slightly: it will turn golden.
If desired, you can sprinkle cookies powdered sugar or pour melted chocolate over it.
Enjoy your tea and coffee!
Wonderful, tasty, crumbly cookies! Initially there were supposed to be sand rings according to GOST, but I slightly miscalculated the proportions and ended up with cookies that were more tender than the rings. Due to the insane heat, it was impossible to fuss with cutting out the rings; the dough instantly spread out on the table. So I simply cut out small round cookies and quickly transferred them to a baking sheet. The dough kneads very quickly and bakes quickly.
For about three and a half trays of small cookies:
- 370 g flour
- 150 g of sugar (it is better to use powdered sugar, it dissolves faster in oil)
- 1 small egg (50 g eggs)
- 220 g butter at room temperature
- 1/2 tsp. baking powder
- a pinch of salt
- 70 g nuts
- 1/2 sachet of vanilla sugar (i.e. 4 g)
- 1 yolk for brushing cookies
Take a deep bowl, put butter, sugar, egg in it, vanilla sugar, salt. Beat until the sugar dissolves.
Mix flour and baking powder, add to the bowl and quickly knead the dough (1-2 minutes). To make the dough roll out better, form a ball of dough and put it in the refrigerator for at least half an hour.
At this time, place the peanuts on a baking sheet and place in the oven, preheated to 180 degrees, for 7-10 minutes.
It is better to lightly rub the roasted nuts with your fingers to remove the husks. Now you can grind the nuts a little in a blender (not into flour, so that there are large pieces) or with a knife.
Take the dough out of the refrigerator and roll it out to a thickness of 6-7 mm. Using a special recess of any shape or a stack, cut out small cookies. Using a knife, transfer them to a baking sheet (I didn’t grease it, the cookies were perfectly cooked and didn’t stick). To make it more convenient, cut off a third of the dough, make cookies from it, and return the rest to the refrigerator.
Whisk the yolk and 1/2 tbsp in a cup. water. Grease the cookies with it and sprinkle with nuts.
Place in the oven, preheated to 200-220 degrees, for 10-13 minutes.
It is better to let the finished cookies cool on a wire rack.
These cookies would melt before your eyes, but they are very filling.
Bon appetit! 
Products from shortcrust pastry will be much tastier if you supplement them with some additive that contrasts in taste, and the contrast can be created different ways: either a soft filling (usually fruit jam), or, conversely, hard inclusions - nuts or glaze.
Ingredients
- 100 g butter
- 2 eggs
- 100 g sugar
- 1 tsp. baking powder for dough
- 2 tbsp. flour (approximately)
- 100 g peanuts
Preparation
1. Please note that baking powder is included in the ingredients list. Classic shortbread dough is prepared without soda, but only egg yolks and some water. The essence shortbread The point is that the flour in the dough should remain dry - it is enveloped in fat and almost does not absorb moisture.
If the dough contains proteins (that is, a lot of liquid), the flour cannot remain dry and part of it turns into gluten, and gluten becomes very hard when baked without baking powder.
From this you can derive a very simple formula for shortcrust pastry: either butter, yolks, sugar, flour and a little water without adding baking powder, or whole eggs are added to the dough, and then baking powder is required.
So, beat sugar with eggs and butter.
2. Add baking powder and most of the flour to them.
3. Add the rest of the flour gradually, kneading the dough with your hands until it stops sticking. There is no need to knead the dough for a long time, otherwise the baked goods will be tough. Just mix until it’s ready to roll out.
4. Roll out the dough into a layer 0.5–0.7 cm thick and cut out cookie shapes with cookie cutters.
5. It is better to take the peanuts raw - they will fry a little while baking the cookies. We remove the husk from it, divide it into slices, put it on the dough and press it. The dough will rise in the oven and the peanuts will be buried in the cookies.
6. Place the baking sheet with cookies in a hot oven and bake at 180° C. The finished cookies can be combined in two pieces with fruit jam.
Note to the hostess
1. Shortbread dough ceases to be crumbly and hardens for several reasons: for example, when it is kneaded for a long time or left in the oven. Conversely, it gets better after being in the freezer. So, if a woman has time, she can freeze the semi-finished product. Then you will have to wait for it to thaw, otherwise it will be difficult to roll out the layer. In this case, using a microwave is contraindicated!
2. Large brown sugar crystals serve as an attractive decoration for these cookies. This is an expensive product, so it is rarely found in the kitchen arsenal of the average family. However, it is probably advisable to buy just a little. It is sold in small packages - two hundred and three hundred grams. A small bag for decorating baked goods will last a long time: four to five pinches are enough to decorate two large baking trays.
3. Continuing the theme of saving: peanuts, if there are not enough of them, can be turned into crumbs. Then you won’t have to spend half a nut on each product. In crushed or ground form, it is mixed with powdered sugar and made into a powder. By the way, this way the nutty flavor will appear more strongly, it will be absorbed into the hot cookies and become part of the overall taste.