Peanut shortbread cookies

Yield: 30 servings

Measure Ingredient
250 millilitres Butter; Unsalted, Softened
60 millilitres Creamy Peanut Butter
1 large White Egg; Separated
5 millilitres Vanilla Extract
325 millilitres All-Purpose Flour
250 millilitres Old Fashioned Rolled Oats
60 millilitres Wheat Germ
250 millilitres Salted Dry-Roasted Peanuts; finely chopped
250 millilitres Light Brown Sugar; firmly packed

In a mixing bowl with an electric mixer, cream together Butter, Peanut Butter, Sugar, then beat in egg yolk and vanilla extract. Add flour, oats, and wheat-germ and beat the mixture until just combined. Spread the batter evenly into a buttered jelly roll pan, 15 -½ x 10-½ x 1 inch (40 x 27 x 2½ cm) smoothing the top, spread egg white, beaten lightly, over batter, and then sprinkle peanuts evenly over it. Bake the mixture in the middle of a pre heated 300 F (150 C) oven for 25 to 30 minutes, or until the top is golden brown. Transfer the pan to a wire rack to cool. While the mixture is still HOT, cut into small even squares and let the cookies cool completely in the pan.

Recipe by: Mr. Jim Frape

Posted to MM-Recipes Digest V4 #8 by Robert-Miles@... on Feb 21, 99, converted by MM_Buster v2.0l.

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