Peanut Shortbread Cookies: Easy and Delicious

Tender, crumbly, with crispy nuts! Simple and delicious! Peanut shortbread is made from the simplest ingredients found in every kitchen. It’s so easy to make that any cook can do it in no time. Nuts can be added directly to the dough or just on top. Simply and easily!
cook time: 1h
Chloe Benton
Peanut Shortbread Cookies: Easy and Delicious

Nutrition Facts (per serving)

458
Calories
25g
Fat
45g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) to taste
Sugar 100 g
Wheat flour 240 g
Butter (soft) 120 g
Baking powder 1 tsp
Chicken eggs 1 pc
Vanilla sugar 1 tsp
Peanut 100 g

Recipe instructions

Step 1

Step 1
How to make peanut shortbread? Measure out the necessary products. Remove the butter from the refrigerator in advance so that it softens at room temperature.

Step 2

Step 2
Mix flour with baking powder and sift through a sieve. The flour will be enriched with oxygen, and the dough will rise better. And the cookies will turn out more tender and crumbly.

Step 3

Step 3
In a suitable sized container, combine soft butter with sugar and vanilla sugar.

Step 4

Step 4
Beat everything at low mixer speed until fluffy and homogeneous.

Step 5

Step 5
Beat the egg into the butter-sugar mixture.

Step 6

Step 6
Beat again until smooth.

Step 7

Step 7
Add flour sifted with baking powder. Stir first with a spoon, then knead the dough with your hands. Do this quickly so that the dough does not get too hot from the heat of your hands. The taste of the finished cookies will depend on this. The protracted process of kneading shortcrust pastry will make the baked goods harsh and rough.

Step 8

Step 8
The dough is soft, oily, and does not stick to your hands. Wrap the dough in cling film and refrigerate for half an hour.

Step 9

Step 9
To make the nuts more flavorful, fry them in a dry frying pan over moderate heat until golden brown. At the same time, stir the peanuts periodically so that they brown evenly.

Step 10

Step 10
Cool the peanuts, pour them into a tight bag and crush them with a rolling pin to medium-sized crumbs.

Step 11

Step 11
Form cookies from the chilled dough: roll into a ball and roll in chopped peanuts on all sides. Then roll again so that the nuts are well combined with the dough.

Step 12

Step 12
Press the ball to make a round cookie. Form all the cookies in this manner. I advise you not to make it too thin so that the edges do not dry out during baking. The optimal thickness is approximately 0.8-1 cm. Place the cookie blanks on a baking sheet lined with parchment.

Step 13

Step 13
Bake shortbread cookies in a preheated oven at 190C for about 20 minutes until light golden brown. Cooking time may vary, as it depends on the operating characteristics of a particular oven.

Step 14

Step 14
Cool the finished cookies and serve. Bon appetit!

Additional rubrics

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