Peanut Cookies

Teresa Blackburn
  • Yield: 32 pieces


2cups Basic Cookie Dough
1-- egg white
1cup lightly salted dry roasted peanuts


  1. Preheat oven to 375F.  Line cookie sheets with parchment.
  2. Shape 2 cups of Basic Cookie Dough into 32 balls. 
  3. Whisk egg white in a pie plate.  Spread peanuts on wax paper.  Working with a few dough balls at a time, roll in egg white and coat with peanuts.  Arrange 1 1/2-inches apart on cookie sheets. 
  4. Bake 10 minutes or until edges are golden.  Let cool on cookie sheets 3 minutes.  Transfer cookies to wire rack; let cool completely. 

Recipe by Jean Kressy.

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