Shortbread cookies with peanuts

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make peanut shortbread? Measure out the necessary products. Remove the butter from the refrigerator in advance so that it softens at room temperature.

2. STEP 2

   

   Mix flour with baking powder and sift through a sieve. The flour will be enriched with oxygen, and the dough will rise better. And the cookies will turn out more tender and crumbly.

3. STEP 3

   

   In a suitable sized container, combine soft butter with sugar and vanilla sugar.

4. STEP 4

   

   Beat everything at low mixer speed until fluffy and homogeneous.

5. STEP 5

   

   Beat the egg into the butter-sugar mixture.

6. STEP 6

   

   Beat again until smooth.

7. STEP 7

   

   Add flour sifted with baking powder. Stir first with a spoon, then knead the dough with your hands. Do this quickly so that the dough does not get too hot from the heat of your hands. The taste of the finished cookies will depend on this. The protracted process of kneading shortcrust pastry will make the baked goods harsh and rough.

8. STEP 8

   

   The dough is soft, oily, and does not stick to your hands. Wrap the dough in cling film and refrigerate for half an hour.

9. STEP 9

   

   To make the nuts more flavorful, fry them in a dry frying pan over moderate heat until golden brown. At the same time, stir the peanuts periodically so that they brown evenly.

10. STEP 10

    

    Cool the peanuts, pour into a tight bag and crush with a rolling pin to medium-sized crumbs.

11. STEP 11

    

    Form cookies from the chilled dough: roll into a ball and roll in chopped peanuts on all sides. Then roll again so that the nuts are well combined with the dough.

12. STEP 12

    

    Press the ball to make a round cookie. Form all the cookies in this manner. I advise you not to make it too thin so that the edges do not dry out during baking. The optimal thickness is approximately 0.8-1 cm. Place the cookie blanks on a baking sheet lined with parchment.

13. STEP 13

    

    Bake shortbread cookies in a preheated oven at 190C for about 20 minutes until light golden brown. Cooking time may vary, as it depends on the operating characteristics of a particular oven.

14. STEP 14

    

    Cool the finished cookies and serve. Bon appetit!

Comments on the recipe

Olga momokip

24.12.2023

4.7

This was my first time making these cookies with peanuts. It just took a while to get the peanuts from raw to roasted in the first place. And then cleansing from the husk. The dough itself prepares very quickly. Although I have always made shortbread dough only with yolks, here we add a completely raw egg. The cookies turned out delicious, only the peanuts fell off the cookies a little, but that's not a big deal. I recommend this recipe for coffee :)

Maksim

24.12.2023

5

The combination of crunchy nuts and delicate shortcrust pastry is perhaps something that no picky person can resist. And this is not surprising, because the cookies according to your recipe turned out just great! I also added some pistachios for variety and didn't chop the nuts too much. Also, before baking, I brushed the cookies with sugar syrup, which gave them a nice gloss when they came out. The dough baked perfectly, my oven took 15 minutes to bake. The main thing is not to overdo it and keep an eye on the cookies all the time; a couple of extra minutes - and everything can turn into tasteless crackers. I speak from my own experience! The sweetness turned out to be very balanced, just perfect. In general, thank you for the recipe, the family is delighted)

Giving

24.12.2023

4.9

I love shortbread cookies very much, and I get great pleasure from both cooking and tasting)). The dough turned out well, just like the photo in the recipe. I decided to chop only part of the nuts and leave the rest whole. Light, tasty and aromatic cookies!

Julia

24.12.2023

4.9

I'm so glad you had a successful bake! Cook with pleasure!

Olga momokip

24.12.2023

4.9

Thank you ))