Crispy lace cookies

2

Makes

1 Servings


Ingredients

  • 200 g roasted unsalted peanuts

FOR ROASTED ALMOND BUTTER:

  • 200 g blanched whole almonds
  • 1 tbsp vegetable oil

FOR CREAMY CASHEW BUTTER

  • 200 g raw unsalted cashews
  • 2 tbsp vegetable oil

FOR CRISPY LACE COOKIES:

  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter , melted
  • 1/2 cup natural peanut butter , or roasted almond or creamy cashew butter
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/4 tsp vanilla

Instructions

  • For Natural Peanut Butter:
    Use roasted, unsalted peanuts. Whirl until creamy. (No extra oil required.)
  • For Roasted Almond Butter:
    Use blanched whole almonds instead of filberts. Toast, then whirl until finely ground. Blend in 1 tbsp vegetable oil until creamy.
  • For Creamy Cashew Butter:
    Use raw, unsalted cashews. Toast, then whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
  • For Crispy Lace Cookies:
    Line 2 baking sheets with parchment paper. Stir 2/3 cup granulated sugar with 1/2 cup melted unsalted butter, 1/2 cup natural peanut, roasted-almond or creamy cashew butter, 1/4 cup all-purpose flour, 1 beaten egg and 1/4 tsp vanilla. Drop 1 tsp batter onto prepared sheets, about 2 in. apart. Batter will spread. Bake in top and bottom thirds of 350F oven, switching and rotating sheets halfway until edges are deep golden, about 5 min. Cool on baking sheets for 2 min. Transfer to a wire rack to cool completely.
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