- sticks of unsalted butter, room temperature - 1 1/2 Pieces (12 tablespoons)
- peanut butter - 1/2 cup
- light brown sugar - 1/2 cup
- sugar - 1/4 cup
- extract of vanilla - 1 teaspoon
- big egg - 1 piece
- flour - 1 2/3 Cups
- egg white - 1 piece
- roasted peanuts - 1 1/2 cups (if desired)
- berry jam or jam - 3/4 Cups
1. Preheat the oven to 190 degrees. To lace the two baking sheets with parchment paper or silicone mats. In a large mixing bowl, whip butter, peanut butter and sugar together at medium speed for 3 to 4 minutes. Add vanilla extract and egg yolk, continue to whisk. Reduce the speed of the mixer and add flour, whisk. 2. In a bowl, beat 2 egg whites into a foam with a fork. Pour the ground peanuts into another bowl. Form small balls from the test. Dip them into a mixture of proteins until the balls are completely covered with the mixture. Then roll balls in crushed peanuts, if you use it. Lay the balls on prepared trays at a distance of 5 cm from each other. Lightly press each ball with your finger or the end of a wooden spoon to make a groove in the center. 3. Bake the biscuits for 15-18 minutes until light-golden. Put the finished cookies on the rack and cool to room temperature. Repeat with the remaining test. 4. Put the jam or jam in a small saucepan and bring to a boil over low heat, stirring. Using a small spoon fill the grooves in the cookies with hot jam. Allow to cool to room temperature. Store cookies in a sealed container at room temperature for 4 days or up to 2 months in the refrigerator.
Servings: 20-30