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'Peanutters'

Time30 minutes
YieldsMakes 50 cookies
'Peanutters'
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Here are cookies you can eat without feeling too guilty. That’s because they’re small--not to mention irresistible. They pair wonderfully with summer fruit, as well as sorbets and ice creams.

Start with the “Peanutters” and Coconut Toffee Crisps, light, delicate cookies. Then bake a batch of your favorite brownies and cut them into small bites. Group all three on a platter for a nice and easy presentation.

You can also pack them up for picnics or potlucks, or give them as gifts, attractively packaged in cellophane bags, tied at the top with raffia.

Each recipe makes enough cookies, too, to compensate for those who won’t be able to eat just one or two.

And if small is not for you, you can always make the crisps and peanut cookies bigger and cut the brownies larger. No one will ever know.

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1

Heat the oven to 375 degrees. Set aside 2 ungreased baking sheets.

2

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.

3

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.

4

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.