Crispy lace cookies
2
- Makes1 Servings
Ingredients
200 g roasted unsalted peanuts
FOR ROASTED ALMOND BUTTER:
200 g blanched whole almonds
1 tbsp vegetable oil
FOR CREAMY CASHEW BUTTER
200 g raw unsalted cashews
2 tbsp vegetable oil
FOR CRISPY LACE COOKIES:
2/3 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup natural peanut butter, or roasted almond or creamy cashew butter
1/4 cup all-purpose flour
1 egg
1/4 tsp vanilla
Instructions
For Natural Peanut Butter: Use roasted, unsalted peanuts. Whirl until creamy. (No extra oil required.)
For Roasted Almond Butter: Use blanched whole almonds instead of filberts. Toast, then whirl until finely ground. Blend in 1 tbsp vegetable oil until creamy.
For Creamy Cashew Butter: Use raw, unsalted cashews. Toast, then whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
For Crispy Lace Cookies: Line 2 baking sheets with parchment paper. Stir 2/3 cup granulated sugar with 1/2 cup melted unsalted butter, 1/2 cup natural peanut, roasted-almond or creamy cashew butter, 1/4 cup all-purpose flour, 1 beaten egg and 1/4 tsp vanilla. Drop 1 tsp batter onto prepared sheets, about 2 in. apart. Batter will spread. Bake in top and bottom thirds of 350F oven, switching and rotating sheets halfway until edges are deep golden, about 5 min. Cool on baking sheets for 2 min. Transfer to a wire rack to cool completely.
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