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Peanut Butter Sandies

Source of Recipe


From "The International Cookie Cookbook" by Nancy Baggett






List of Ingredients



• 1/3 cup red-skinned peanuts
  
• 2 cups flour
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 cup vegetable oil
  
• 1/2 cup smooth peanut butter
  
• 6 Tbsp unsalted butter, slightly softened
  
• 1 cup powdered sugar, sifted
  
• 1/2 cup packed light brown sugar
  
• 1 egg
  
• 1-1/2 tsp vanilla
  






Instructions



1. Place the peanuts in a small baking pan and roast in a preheated 350º F oven for 10 minutes. Cool, and place nuts in a kitchen towel. Close the towel and rub to remove the skins. Chop coarsely.
   
   
2. Sift together the flour, baking powder, baking soda and salt. In a large mixing bowl, combine the oil, peanut butter and butter, beating until blended. Add the powdered sugar and brown sugar, beating until smooth and fluffy. Beat in the egg and vanilla. Stir in the flour mixture until thoroughly mixed, using your hands if necessary. Work in the peanuts.
   
   
3. Shape the dough into generous 1-1/4-inch balls and place on greased baking sheets 2 inches apart. Using the bottom of a glass dipped in cold water, flatten each cookie slightly to about 1-1/2 inches in diameter. Bake in a preheated 350º F oven 10 to 12 minutes, or until the edges just begin to brown. Remove from the oven and let cool about 2 to 3 minutes before transferring to wire racks to cool.
   
   Makes 40 cookies.