Peanut Cookies with Lemon Glaze
Don’t omit the lemon glaze, it makes these cookies a standout! And it is addicting too.
2 sticks (1 cup) butter, softened
1/2 cup light brown sugar, firmly packed
2 large eggyolks
2 cups all purpose flour
1/2 teaspoon vanilla or lemon extract
2 large eggwhites, beaten until foamy, for dipping
2 cups coarsely chopped peanuts, for rolling
1 cup confectioners’ or powdered sugar, sifted
1/4 teaspoon lemon extract
enough milk or coffee cream (2 to 4 tablespoons) to make a flowy, drizzling glaze
Lightly Pam-spray 2 large cookie sheets and line with parchment paper (not waxed paper); set aside.
Cream butter and brown sugar in a large mixing bowl using an electric mixer. Beat in eggyolks and add half of the flour. Stir in the remaining flour by hand using a wooden spoon or pastry blender. Use a mini ice cream scooper to make dough balls. Dip into beaten eggwhites and roll in chopped peanuts. Press your thumb into center of the each cookie ball to flatten cookies.
Bake in preheated 375 F oven for 12 to 15 minutes our until edges and bottoms are nicely browned. Transfer to wire racks to cool. Drizzle with lemon glaze. Yield: 2 to 3 dozens cookies
Prepare lemon glaze: Add 2 tablespoons milk to powdered sugar and lemon extract, stir. Add enough milk to thin out mixture for a drizzling glaze consistency.