Wednesday, 7 May 2008

Peanuts & Jam Cookies

2        cups plus 2 tablespoons
             roasted peanuts
1 1/4  cups confectioners' sugar
2        cups plus 2 tablespoons
             all-purpose flour
1        teaspoon salt
3/4     teaspoon baking powder
3        tablespoons butter, melted
2/3     cup fragrant peanut,
              canola, or sunflower oil
1        egg, beaten
1/2     cup your favourite jam


  • Position a rack in the middle of the oven and preheat to 325° F. 
  • Line 2 baking sheets with parchment or spray with Pam. 
  • Put the peanuts in a food processor and grind into the texture of coarse crumbs. 
  • Add the confectioners' sugar and process until there is a mixture of fine crumbs and powder, stopping to scrape the bottom of the bowl if needed. Do not over process or you'll end up with peanut butter. 
  • In a large bowl, combine the flour, salt, and baking powder. 
  • Dump the peanut mixture into bowl and stir until well combined. 
  • Drizzle melted butter and the oil into the bowl. 
  • Add the egg.
  • Use your hands to mix and knead the ingredients to form soft dough. It will soften as you knead it. The dough texture feel a bit like coarse playdough. If the dough becomes too soft to handle and feels oily, refrigerate the dough for 15 minutes to firm up. If the dough feels dry, add oil one tablespoon at a time. 
  • Roll the dough into 1-inch balls and put them on the baking sheets, spaced 1 1/2 inches apart. 
  • Dent each ball with your finger. 
  • Add 1/4 teaspoon of your favourite jam to the dent. 
  • Bake for 20 to 22 minutes until light golden in color. 
  • Transfer to racks and let cool completely before eating or storing in an airtight container. These cookies are very delicate and can crumble easily. Be gentle with them and eat over a napkin or plate.