Peanut Crescents
1 cup butter, softened
1/3 cup sugar
1 tbsp water
1 tsp vanilla
2 cups flour
1/2 cup finely chopped
salted peanuts
Confectioners' sugar
In a small bowl, cream the butter and the sugar until light and fluffy. Beat in the water and the vanilla. Gradually add the flour. Mix well. Stir in the peanuts. Cover and refrigerate for 1 hour or until easy to handle. Shape rounded tablespoonfuls of the dough into 2 1/2 inch crescents. Place 2 inches apart onto ungreased baking sheets. Bake at 350 F for 15-18 minutes or until set. Do Not Brown. Roll the warm cookies in the confectioners sugar. Cool completely on wire racks. Roll the cooled cookies again the confectioners' sugar. Makes 3 dozen
1 cup butter, softened
1/3 cup sugar
1 tbsp water
1 tsp vanilla
2 cups flour
1/2 cup finely chopped
salted peanuts
Confectioners' sugar
In a small bowl, cream the butter and the sugar until light and fluffy. Beat in the water and the vanilla. Gradually add the flour. Mix well. Stir in the peanuts. Cover and refrigerate for 1 hour or until easy to handle. Shape rounded tablespoonfuls of the dough into 2 1/2 inch crescents. Place 2 inches apart onto ungreased baking sheets. Bake at 350 F for 15-18 minutes or until set. Do Not Brown. Roll the warm cookies in the confectioners sugar. Cool completely on wire racks. Roll the cooled cookies again the confectioners' sugar. Makes 3 dozen
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