← Back to the recipePrint:
RECIPE ONLINEwecookwithlove.com/peanut-cookies-buttery-rings/Scan the code to open the recipe on your phone

Christmas Baking

Peanut Cookies: Tender Buttery Rings Pressed Into Chopped Peanuts for a Crunchy Crust

Tender butter cookie rings with a crunchy peanut crust.

Prep20 min
Cook15 min
Total1 h 5 min
Servings35 cookies

NutritionApproximate, per serving

Calories110 kcal

Instructions

  1. In a bowl, beat the softened butter, 1 egg and the powdered sugar with a mixer until smooth and fluffy.

  2. Add the baking powder and flour. Stir with a spoon first, then knead by hand into a smooth, non-sticky dough.

  3. Wrap the dough in plastic and refrigerate for at least 30 minutes. This step is key for easy handling.

  4. Roll the chilled dough out on a floured surface to about 3/16 inch (4 to 5 mm) thick.

  5. Cut out rounds and cut a small hole in the center of each (donut shape).

  6. Brush the top of each cookie with beaten egg and dip it into the chopped peanuts.

  7. Place the cookies on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 15 minutes, until golden.

  8. Let the cookies cool on the baking sheet; they are very fragile while hot.

Tips:
  • Use unsalted peanuts. Salted nuts overpower the delicate butter dough.
  • If the dough gets sticky while rolling, return it to the refrigerator for a few minutes.