Salted Peanut Crisps Recipes

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SALTED PEANUT COOKIES



Salted Peanut Cookies image

Salted peanut cookies. If you use self rising flour, omit baking soda and salt.

Provided by Kathleen Dickerson

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 36

Number Of Ingredients 8

1 cup shortening
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
2 cups salted peanuts

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.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 18.7 g, Cholesterol 10.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 154.7 mg, Sugar 9.3 g

PEANUT CRISPS



Peanut Crisps image

These salty-sweet peanut cookies are the perfect finish to lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 1/2 dozen

Number Of Ingredients 8

1 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter, softened
1 1/4 cups packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup salted whole peanuts

Steps:

  • Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
  • Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
  • Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

SALTED PEANUT CRISPS



Salted Peanut Crisps image

This is from the Betty Crocker Cookie Cookbook that my mom used until it fell apart. She made these often and now I'm carrying on the tradition. The recipe states it makes 6 dozen but I always get 4 dozen. Guess my cookies are bigger than they're supposed to be!

Provided by AuntMare

Categories     Drop Cookies

Time 1h10m

Yield 6 dozen

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
1/2 cup shortening
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups salted peanuts

Steps:

  • Beat butter, shortening, eggs and vanilla until fluffy.
  • Mix flour, soda and salt in a separate bowl.
  • Slowly add flour mixture to butter mixture.
  • Mix until well blended.
  • Stir in peanuts.
  • Drop by rounded teaspoons on greased cookie sheet.
  • Flatten with bottom of greased glass dipped in sugar.
  • Bake 350 degrees for 10 minutes.

Nutrition Facts : Calories 1192.1, Fat 72.2, SaturatedFat 19.8, Cholesterol 111.2, Sodium 1262.2, Carbohydrate 117.8, Fiber 7.7, Sugar 56.6, Protein 26.6

MARGARITA SORBET WITH SALTED PEANUT CRISPS



Margarita Sorbet with Salted Peanut Crisps image

Categories     Cookies     Bake     Peanut     Boil

Yield makes 1 quart (1 liter) sorbet and about 40 cookies; 6 to 8 servings

Number Of Ingredients 17

Sorbet
3 cups (750 ml) water
1 cup (200 g) granulated sugar
Grated zest of 4 limes, preferably organic
1 cup (250 ml) freshly squeezed lime juice
1/2 cup (125 ml) tequila
2 tablespoons (30 ml) plus 2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Cookies
3/4 cup (115 g) unsalted roasted peanuts
3/4 cup (110 g) all-purpose flour
1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/4 cup (60 g) packed light brown sugar
1 large egg
1 tablespoon boiling water
1/2 teaspoon baking soda
Flaky sea salt, for sprinkling

Steps:

  • To make the sorbet, in a medium saucepan, bring the water, 1 cup (200 g) granulated sugar, and lime zest to a boil, stirring to dissolve the sugar. Pour the mixture into a medium bowl and let cool completely. Stir in the lime juice, tequila, and orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
  • Freeze in an ice cream machine according to the manufacturer's instructions.
  • To make the cookies, position the racks in the upper and lower thirds of the oven; preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a food processor fitted with the metal blade, grind the peanuts with the flour until the peanuts are in small but discernable pieces-not too fine.
  • In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1/2 cup (100 g) granulated sugar, and the brown sugar on medium speed until just combined, about 30 seconds. Beat in the egg.
  • In a small bowl, mix together the boiling water and baking soda and then mix it into the butter mixture. Add the peanut-flour mixture and stir just until combined.
  • Place heaping teaspoons of the batter in mounds at least 2 1/2 inches (6 cm) apart on the prepared baking sheets. (You should be able to fit 8 per sheet.) Rap the pan a few times on the counter to flatten the mounds slightly, then sprinkle each with a very generous pinch of sea salt.
  • Bake, rotating the baking sheets midway during baking, until the cookies are evenly deep golden brown, about 10 minutes. Let cool completely, then use a thin metal spatula to transfer the cookies to a wire rack. Repeat to bake the remaining batter.
  • To serve, offer a few scoops of margarita sorbet with a few peanut crisps alongside.
  • Storage
  • The cookie batter can be refrigerated for up to 5 days or frozen for up to 1 month. The crisps can be made up to 2 days in advance and stored in an airtight container.
  • tip
  • Make sure the lime zest is grated very finely so that its texture is barely noticeable in the sorbet. A rasp-style grater does the trick nicely, but if you don't own one, mince the zest with a chef's knife.

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