Peanut-Cookies
easy
105 mins
105 mins
Ingredients
- 150 g butter/margarine
- 150 g Peanut kernels (no salt)
- 150 g sugar (e.g. browner)
- 1 package Vanillin sugar
- 1 pinch salt, 2 eggs (Gr. M)
- 100 ml milk, 300 g flour
- 1 coated Tsp Baking Powder
- 175 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
- 30 blue sugar pearls
- 150 g Nut Nougat Cream
- 150 g Peanut cream
- baking paper, 1 freezer bag
Directions
- 1
Melt the fat, let it cool down. Coarsely chop the nuts. Mix sugar, vanillin sugar, salt and fat. Whisk eggs and milk, add to sugar-fat mixture. Stir everything until creamy. Mix flour and baking powder, stir in. Fold in the nuts
- 2
Line 2-3 trays with baking paper. Spread approx. 30 heaps of the dough (1 teaspoon each) on top and press them flat a little. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 15 minutes. Let them cool down
- 3
Mix icing sugar and lemon juice. Pour into the freezer bag and cut off a corner. Draw ghosts on 15 biscuits. Put sugar beads as eyes on them. Heat 2 teaspoons of nougat cream to paint mouths. Let everything dry well
- 4
Spread 1 tsp. peanut and nougat cream on each of the remaining biscuits. Place 1 ghost biscuit on each. Put in a cool place for about 20 minutes
Nutrition Facts
430 kcal
44 g
23 g
9 g
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