Spanish Peanut Butter Cookies Food

CHOCOLATE SPANISH PEANUT COOKIES

Steps:

• Preheat the oven to 350°F.
• In a bowl, combine the butter and sugar, and, using an electric mixer, beat until light and creamy.
• Beat in the eggs and vanilla and continue to mix for 2 minutes.
• In another bowl, stir together the flour, cocoa, baking soda, and salt.
• Gradually stir the flour mixture into the butter mixture.
• Stir in the chocolate chips and nuts.
• Drop by tablespoonfuls onto a baking sheet, leaving 2 inches between each mound of dough.
• Bake until set, 10-12 minutes.
• Let cool for several minutes on the baking sheets before transferring to a wire rack.
• The cookies will be soft and chewy.

SPANISH PEANUT COOKIES

Steps:

• Cookies: Combine flour, baking powder, baking soda; set aside.
• Cream butter and sugar. Add egg and beat well.
• Add all dry ingredients, blending after each addition.
• Drop by rounded teaspoon on ungreased cookie sheet.
• Bake at 350°F for 12-15 minutes.
• Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).

SPANISH PEANUT COOKIES

Steps:

• Heat oven to 350°F.
• Combine brown sugar, butter and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Stir in peanuts.
• Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.

SPANISH PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cut the butter into one inch chunks and put into a stand mixer bowl. Using the paddle and on low speed, mix the butter for one minute to soften. With the mixer running, add the sugars and continue on low speed until the sugar is incorporated. Increase the speed to medium-high and beat the mixture until it is smooth and creamy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure all of the butter is fully incorporated.
• Add the peanut butter and vanilla extract and mix on low speed until the mixture becomes smooth.
• Add the eggs one at a time, waiting until the first one is absorbed before adding the next. Once both eggs have been added and the mixture is smooth, stop the machine and scrape down the bowl.
• Add the dry ingredients all at once and mix on low speed until the flour is nearly incorporated.
• Stop the mixer and add the peanuts. Return the mixer to low and mix until they are evenly distributed throughout the batter.
• Using a teaspoon, drop the cookie dough on a parchment or silpat lined baking sheet, about one inch apart.
• Chill the dough for 10 minutes, Then before baking, sprinkle the tops of the cookies with granulated sugar and mark with a criss cross pattern using a fork.
• Bake for approximately 12 minutes, rotating the pan halfway through the baking time. The cookies should be light golden on the outside, and soft on the inside.