Peanut shortbread cookies
30 servings
Ingredients
| Quantity | 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 |
Directions
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.