Peanut-Cookies
easy
90 mins
90 mins
Ingredients
- 150 g Butter or margarine
- 150 g unsalted peanuts
- 2 Eggs (size M)
- 100 ml Milk
- 150 g demerara sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 300 g Flour
- 1 coated Tsp Baking Powder
- 175 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
- 30 blue sugar beads for the eyes
- 150 g Peanut and nut nougat cream
- baking paper
- 1 small freezer bag
Directions
- 1
Melt the fat, place in a mixing bowl and allow to cool. In the meantime, roughly chop the peanuts. Whisk eggs and milk. Add sugar, vanillin sugar and salt to the fat and beat with the whisk of the hand mixer until foamy. Add egg milk and whisk until creamy.
- 2
Mix flour and baking powder, add to the fat-egg mixture with the peanuts and stir in. Line 2-3 baking trays with baking paper. Using a teaspoon, spread 30 piles of dough from the dough on top and press them flat a little. Bake the trays one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Let them cool down on a cake rack. Stir icing sugar and lemon juice until smooth and fill into a small freezer bag. Cut off a small corner and decorate half of the cookies with a ghost each. Put pearls as eyes on them. Heat 2 teaspoons of nougat cream and use it to draw a mouth for the ghosts. Let it dry.
- 3
Cut off a small corner and decorate half of the cookies with a ghost each. Put pearls as eyes on them. Heat 2 teaspoons of nougat cream and use it to draw a mouth for the ghosts. Let it dry. Spread one teaspoon each of nougat cream and peanut cream on the undecorated cookies and place the decorated cookies on top. Chill for 15-20 minutes. Results in about 15 pieces
Nutrition Facts
420 kcal
44 g
23 g
9 g
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