Cooking Lesson #318: Skinny P’nutters

…from the California Kitchen

How you doin’? I pretty much love most everything made with peanuts. Peanuts probably originated in South America and spread throughout the New World as Spanish explorers discovered the peanut's versatility. When the Spaniards returned to Europe, peanuts went with them. Later, traders were responsible for spreading peanuts to Asia and Africa. Peanuts proved so very popular in Africa, it was African slaves who smuggled peanuts to the Southern United States, and they took root.
 
I love texture in baked goods and confections, so peanut brittle and these cookies are my go-to recipes. If you love peanuts like me, you’ll love these incredible Skinny P’nutters. They’re called skinny because they spread to a thin, even wafer when they’re baking. These cookies are filled and topped with peanutty goodness. I bet you can’t eat just one once you discover the crispy edges, chewy interior, and crunchy peanuts!
 
Prep time:  15 minutes
Bake time:  15 minutes (per tray)
Yield:  2 dozen cookies
 
Ingredients
3 cups peanuts, honey-roasted (about 1 pound)
1-1/4 cups granulated sugar
1 cup all-purpose flour, sifted
1/4 teaspoon kosher table salt
1/2 teaspoon baking soda
1 large egg
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled
2 tablespoons cold water
 
Directions

1. Preheat an oven to 400⁰F.
2. Line several sheet pans with foil, shiny side up.
3. In a food processor, pulse 1 cup of the peanuts with 1/4 cup of the sugar several times, until some of the nuts are finely chopped and some are coarsely chopped.
4. In a small bowl, whisk flour, salt and baking soda together.
5. In a large bowl, beat the egg with the cream, butter, vanilla extract and remaining 1 cup sugar until blended.
6. Beat in flour, water and chopped peanuts.
7. Spoon slightly rounded tablespoons of dough about 3-inches apart onto baking sheets.
8. Press 1 tablespoon of remaining peanuts onto each cookie, flattening it slightly.
9. Bake cookies 1 sheet pan at a time in the middle of the oven for about 15 minutes or until golden brown. Turn the sheet pans front to back halfway through cooking.
10. Slide foil onto wire rack and let cookies cool completely.
11. When cookies are cool, invert and peel off foil.
12. Store in an airtight container for up to a week or so.

ChefSecret:  If you eat peanuts every day you get protein, vitamins, minerals and more! Peanuts have more protein than any nut (7g per serving), containing more than 30 essential vitamins and minerals and they are a good source of fiber and good fats. They taste good, too!

Covid-19 Quip of the Day:  “Exercise makes you look younger naked. So does wine. Your choice.”
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Snack #Cookie #Peanuts #NationalPeanutBoard #NPB #PeanutFarmers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                ©Perspectives/The Consulting Group, Inc., 2021

---