Side Pannel
Peanut Shortbread Cookies
Ingredients List
- 250 ml Butter; Unsalted, Softened
- 60 ml Creamy Peanut Butter
- 1 lg White Egg; Separated
- 5 ml Vanilla Extract
- 325 ml All-Purpose Flour
- 250 ml Old Fashioned Rolled Oats
- 60 ml Wheat Germ
- 250 ml Salted Dry-Roasted Peanuts;
- -finely chopped
- 250 ml 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 -1/2 x 10-1/2 x 1 inch (40 x 27 x
2.5 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.
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 -1/2 x 10-1/2 x 1 inch (40 x 27 x
2.5 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.
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