Peanut Cookies With Red Chile Crackle Recipes

PEANUT BUTTER CRINKLES

Steps:

• Mix first 6 ingredients until fluffy.
• Add next 4 ingredients and mix well.
• Roll into 1 inch balls, roll in extra sugar and place about 2 inches apart on ungreased cookie sheets.
• Bake in preheated 350 degree oven for 12-15 minutes , or until browned.
• Press one candy kiss into the center of each cookie after they come out of the oven.
• Can be baked one week in advance. They also freeze well.

PEANUT BUTTER CRACKLES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until well blended. Add the chocolate chips and beat until combined.
• Put the granulated sugar and confectioners¿ sugar in separate small bowls. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets.
• Bake, switching the pans halfway through, until the cookies are just firm around the edges and cracked on top, 15 to 18 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Dust the cookies with more confectioners' sugar, if desired.

SALTED PEANUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
• Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.

THE BEST PEANUT BUTTER COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.