'Peanutters' Recipe - Cooking Index
'Peanutters' Recipe - Cooking Index
| 6 tablespoons | Granulated sugar | |
| 6 tablespoons | Light brown sugar - (packed) | |
| 1/4 cup | Softened unsalted butter - (1/2 stick) | |
| 1 | Egg white | |
| 1 teaspoon | Vanilla extract | |
| 1/2 cup | Smooth peanut butter - plus | |
| 2 tablespoons | Smooth peanut butter | |
| 1/2 cup | Flour | |
| 1/4 teaspoon | Baking soda | |
| 1/8 teaspoon | Salt | |
| Lightly-salted roasted peanut halves - for garnish |
Heat the oven to 375 degrees. Set aside 2 ungreased baking sheets.
Use a mixer to cream the granulated and brown sugars and butter. Add the egg white and vanilla; mix well. Add the peanut butter; mix until smooth. Use a wooden spoon to stir in the flour, baking soda and salt; mix just until the flour disappears. Do not overmix.
Use a pastry bag fitted with a 1/3-inch wide tip to pipe out 1-inch diameter rounds, spacing them 2 inches apart, on the baking sheets. Alternately, use 1 teaspoon of batter for each cookie. Top each with a peanut half.
Bake until set and just slightly browned, about 7 to 8 minutes. Let the cookies rest 3 minutes, then use a metal spatula to transfer them to a wire rack to cool completely. Store in an airtight container for several days at room temperature or freeze up to 1 month, wrapped airtight.
This recipe yields 50 cookies.
Each cookie: 44 calories; 29 mg sodium; 2 mg cholesterol; 3 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 1 gram protein; 0.22 gram fiber.
Source:
The Los Angeles Times, 07-17-2002
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