Hamilton Beach 70825 Use and Care Manual - Page 30

Salted Peanut Cookies

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Dough Blade Recipes (cont.) Salted Peanut Cookies Ingredients: 1 1/2 cups (355 ml) salted peanuts 1/2 cup (118 ml) butter, softened 1/2 cup (118 ml) peanut butter 1 1/4 cups (296 ml) light brown sugar 1 large egg 1 teaspoon (5 ml) vanilla 1/2 teaspoon (2.5 ml) salt 1 1 /2 cups (355 ml) all-purpose flour 1 teaspoon (5 ml) baking soda Sea salt Directions: 1. Preheat oven to 375°F (191°C). 2. Assemble food processor with chopping/mixing blade. Add peanutes and pulse until coarsely chopped; set aside. 3. Remove chopping/mixing blade and assemble with dough blade. Place butter, peanut butter, brown sugar, egg and vanilla in work bowl. Process until blended. 4. Gradually add dry ingredients through food chute until blended. 5. Add in chopped peanuts and pulse to mix. 6. Roll 1 tablespoon-size portions of the dough into balls. Place on ungreased cookie sheet. Using a fork, make crisscross designs in dough to flatten. 7. Bake 8 to 10 minutes. Do not overbake. 8. Immediately sprinkle each cookie with sea salt. Slide cookies onto rack to cool. Serves: 32 30

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30
Dough Blade Recipes
(cont.)
Salted Peanut Cookies
Ingredients:
1 1/2 cups (355 ml) salted
peanuts
1/2 cup (118 ml) butter, softened
1/2 cup (118 ml) peanut butter
1 1/4 cups (296 ml) light brown
sugar
1 large egg
1 teaspoon (5 ml) vanilla
1/2 teaspoon (2.5 ml) salt
1 1/2 cups (355 ml) all-purpose
flour
1 teaspoon (5 ml) baking soda
Sea salt
Directions:
1. Preheat oven to 375°F (191°C).
2. Assemble food processor with chopping/mixing blade. Add
peanutes and pulse until coarsely chopped; set aside.
3. Remove chopping/mixing blade and assemble with dough blade.
Place butter, peanut butter, brown sugar, egg and vanilla in work
bowl. Process until blended.
4. Gradually add dry ingredients through food chute until blended.
5. Add in chopped peanuts and pulse to mix.
6. Roll 1 tablespoon-size portions of the dough into balls. Place on
ungreased cookie sheet. Using a fork, make crisscross designs in
dough to flatten.
7. Bake 8 to 10 minutes. Do not overbake.
8. Immediately sprinkle each cookie with sea salt. Slide cookies onto
rack to cool.
Serves:
32