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Thread: REC: Spanish Peanut Cookies

  1. #1
    Wayne Boatwright Guest

    Default REC: Spanish Peanut Cookies

    This recipe was given to me by a co-worker back in the mid-1970s. It's a
    favorite of mine, and I made a batch this afternoon. I don't think I've
    posted it before.


    * Exported from MasterCook *

    Spanish Peanut Cookies

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----COOKIES-----
    1 1/2 c All-purpose flour
    1 1/2 ts Baking powder
    1 t Baking soda
    1 c Brown sugar, firmly packed
    1 c Unsalted butter, softened
    1 ea Egg
    1 c Rolled oats
    1 c Flaked coconut
    1 c Salted Spanish peanuts
    1/2 c Finely crushed cornflakes
    -----DRIZZLE ICING-----
    2 tb Unsalted butter
    1 c Confectioners' sugar
    1 tb Hot water
    1 t Freshly-squeezed lemon juice

    Cookies
    ~------
    Combine flour, baking powder, baking soda, and set aside. Cream butter
    and sugar. Add egg and beat well. Add all dry ingredients, blending
    after each addition. Drop by rounded teaspoon on ungreased cookie
    sheet. Bake at 350 degrees F. for 12-15 minutes.

    Drizzle Icing
    ~------------
    Melt butter. Mix in confection sugar, hot water, and fresh lemon juice.
    Beat until smooth and drizzle over cooled cookies. (Add additional hot
    water if mixture is too thick.)


    --
    Wayne Boatwright

    *******************************************
    Date: Friday, 08(VIII)/22(XXII)/08(MMVIII)
    *******************************************
    Countdown till Labor Day
    1wks 2dys 2hrs 39mins
    *******************************************
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    *******************************************


  2. #2
    BOB Guest

    Default Re: Spanish Peanut Cookies


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.250...
    > This recipe was given to me by a co-worker back in the mid-1970s. It's a
    > favorite of mine, and I made a batch this afternoon. I don't think I've
    > posted it before.
    >
    >
    > * Exported from MasterCook *
    >
    > Spanish Peanut Cookies
    >
    > Recipe By :
    > Serving Size : 1 Preparation Time :0:00
    > Categories : Cookies
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > -----COOKIES-----
    > 1 1/2 c All-purpose flour
    > 1 1/2 ts Baking powder
    > 1 t Baking soda
    > 1 c Brown sugar, firmly packed
    > 1 c Unsalted butter, softened
    > 1 ea Egg
    > 1 c Rolled oats
    > 1 c Flaked coconut


    > 1 c Salted Spanish peanuts


    > 1/2 c Finely crushed cornflakes
    > -----DRIZZLE ICING-----
    > 2 tb Unsalted butter
    > 1 c Confectioners' sugar
    > 1 tb Hot water
    > 1 t Freshly-squeezed lemon juice
    >
    > Cookies
    > ~------
    > Combine flour, baking powder, baking soda, and set aside. Cream butter
    > and sugar. Add egg and beat well. Add all dry ingredients, blending
    > after each addition. Drop by rounded teaspoon on ungreased cookie
    > sheet. Bake at 350 degrees F. for 12-15 minutes.
    >
    > Drizzle Icing
    > ~------------
    > Melt butter. Mix in confection sugar, hot water, and fresh lemon juice.
    > Beat until smooth and drizzle over cooled cookies. (Add additional hot
    > water if mixture is too thick.)
    >
    >


    Be sure to remove the skins! '-)

    IMO, in cakes, cookies, etc. is the only time it's necessary to remove the
    skins in peanuts.

    BOB



  3. #3
    Wayne Boatwright Guest

    Default Re: Spanish Peanut Cookies

    On Sat 23 Aug 2008 02:32:14p, BOB told us...

    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.250...
    >> This recipe was given to me by a co-worker back in the mid-1970s. It's

    a
    >> favorite of mine, and I made a batch this afternoon. I don't think I've
    >> posted it before.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Spanish Peanut Cookies
    >>
    >> Recipe By :
    >> Serving Size : 1 Preparation Time :0:00
    >> Categories : Cookies
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> -----COOKIES-----
    >> 1 1/2 c All-purpose flour
    >> 1 1/2 ts Baking powder
    >> 1 t Baking soda
    >> 1 c Brown sugar, firmly packed
    >> 1 c Unsalted butter, softened
    >> 1 ea Egg
    >> 1 c Rolled oats 1 c Flaked coconut

    >
    >> 1 c Salted Spanish peanuts

    >
    >> 1/2 c Finely crushed cornflakes
    >> -----DRIZZLE ICING-----
    >> 2 tb Unsalted butter
    >> 1 c Confectioners' sugar
    >> 1 tb Hot water
    >> 1 t Freshly-squeezed lemon juice
    >>
    >> Cookies
    >> ~------
    >> Combine flour, baking powder, baking soda, and set aside. Cream butter
    >> and sugar. Add egg and beat well. Add all dry ingredients, blending
    >> after each addition. Drop by rounded teaspoon on ungreased cookie
    >> sheet. Bake at 350 degrees F. for 12-15 minutes.
    >>
    >> Drizzle Icing
    >> ~------------
    >> Melt butter. Mix in confection sugar, hot water, and fresh lemon

    juice.
    >> Beat until smooth and drizzle over cooled cookies. (Add additional hot
    >> water if mixture is too thick.)
    >>
    >>

    >
    > Be sure to remove the skins! '-)
    >
    > IMO, in cakes, cookies, etc. is the only time it's necessary to remove

    the
    > skins in peanuts.
    >
    > BOB


    I *never* removed the skins when I make these cookies, and i've been making
    them since the mid-1970s. The skins don't post a problem here.



    --
    Wayne Boatwright

    *******************************************
    Date: Saturday, 08(VIII)/23(XXIII)/08(MMVIII)
    *******************************************
    Countdown till Labor Day
    1wks 1dys 9hrs 21mins
    *******************************************
    Do vegetarians eat animal crackers?
    *******************************************


  4. #4
    Billy Guest

    Default Re: Spanish Peanut Cookies

    On Sat, 23 Aug 2008 21:40:15 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >I *never* removed the skins when I make these cookies, and i've been making
    >them since the mid-1970s. The skins don't post a problem here.


    No they don't....this is a great recipe. But...I do remove the
    skins from hazelnuts. They are terribly bitter.

    This is a long time favorite.

    @@@@@ Now You're Cooking! Export Format

    Hazelnut Cheesecake

    desserts

    ----CRUST----
    4 oz butter
    1 1/2 cup nabisco 'nilla wafers
    1/2 cup hazelnuts, toasted & ground
    1/4 cup sugar
    ----FILLING----
    32 oz cream cheese
    1 1/2 cup sugar
    2 tablespoon frangelico
    1/2 cup hazelnuts, toasted & ground
    1 pinch of salt
    4 large eggs
    ----TOPPING----
    2 cup sour cream
    1/4 cup sugar
    1 teaspoon frangelico
    2 tablespoon hazelnuts, toasted & ground

    Preheat oven to 350F.

    Crust: Melt butter over low heat. Combine butter with crumbs,
    hazelnuts
    and sugar in processor and blend well. Press mixture over bottom and
    up
    sides of ungreased 10" springform pan. There should be enough to coat
    entire pan.

    Filling: Please bring all ingredients to room temperature. Combine
    cream
    cheese and sugar and beat 2 minutes. Add the liqueur, nuts, salt and
    blend
    thoroughly. Add eggs, one at a time, keeping the mixer on low speed
    to
    prevent too much air in batter. Mix until each is added. Pour filling
    into
    crust and bake for 45 minutes. Remove from oven and let stand for 10
    minutes while preparing topping.

    Topping: Combine sour cream, sugar and liqueur with spatula in
    plastic
    bowl. Spread evenly over top of baked filling, sprinkle with
    hazelnuts and
    return to oven for 10 minutes. Remove from oven and place in
    refrigerator
    to cool immediately. This prevents cracks from forming in cheesecake.

    Yield: 16 servings


    ** Exported from Now You're Cooking! v5.84 **


  5. #5
    Wayne Boatwright Guest

    Default Re: Spanish Peanut Cookies

    On Sat 23 Aug 2008 03:02:31p, Billy told us...

    > On Sat, 23 Aug 2008 21:40:15 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >>I *never* removed the skins when I make these cookies, and i've been
    >>making them since the mid-1970s. The skins don't post a problem here.

    >
    > No they don't....this is a great recipe.


    Thanks!

    But...I do remove the
    > skins from hazelnuts. They are terribly bitter.


    I agree. And this sounds like a delicious cheesecake. Clipped and saved.


    > This is a long time favorite.
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Hazelnut Cheesecake
    >
    > desserts
    >
    > ----CRUST----
    > 4 oz butter
    > 1 1/2 cup nabisco 'nilla wafers
    > 1/2 cup hazelnuts, toasted & ground
    > 1/4 cup sugar
    > ----FILLING----
    > 32 oz cream cheese
    > 1 1/2 cup sugar
    > 2 tablespoon frangelico
    > 1/2 cup hazelnuts, toasted & ground
    > 1 pinch of salt
    > 4 large eggs
    > ----TOPPING----
    > 2 cup sour cream
    > 1/4 cup sugar
    > 1 teaspoon frangelico
    > 2 tablespoon hazelnuts, toasted & ground
    >
    > Preheat oven to 350F.
    >
    > Crust: Melt butter over low heat. Combine butter with crumbs,
    > hazelnuts
    > and sugar in processor and blend well. Press mixture over bottom and
    > up
    > sides of ungreased 10" springform pan. There should be enough to coat
    > entire pan.
    >
    > Filling: Please bring all ingredients to room temperature. Combine
    > cream
    > cheese and sugar and beat 2 minutes. Add the liqueur, nuts, salt and
    > blend
    > thoroughly. Add eggs, one at a time, keeping the mixer on low speed
    > to
    > prevent too much air in batter. Mix until each is added. Pour filling
    > into
    > crust and bake for 45 minutes. Remove from oven and let stand for 10
    > minutes while preparing topping.
    >
    > Topping: Combine sour cream, sugar and liqueur with spatula in
    > plastic
    > bowl. Spread evenly over top of baked filling, sprinkle with
    > hazelnuts and
    > return to oven for 10 minutes. Remove from oven and place in
    > refrigerator
    > to cool immediately. This prevents cracks from forming in cheesecake.
    >
    > Yield: 16 servings
    >
    >
    > ** Exported from Now You're Cooking! v5.84 **
    >




    --
    Wayne Boatwright

    *******************************************
    Date: Saturday, 08(VIII)/23(XXIII)/08(MMVIII)
    *******************************************
    Countdown till Labor Day
    1wks 1dys 8hrs 43mins
    *******************************************
    You have been selected for a secret
    mission.
    *******************************************

  6. #6
    BOB Guest

    Default Re: Spanish Peanut Cookies


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.250...
    > On Sat 23 Aug 2008 02:32:14p, BOB told us...
    >>
    >> Be sure to remove the skins! '-)
    >>
    >> IMO, in cakes, cookies, etc. is the only time it's necessary to remove

    > the
    >> skins in peanuts.
    >>
    >> BOB

    >
    > I *never* removed the skins when I make these cookies, and i've been
    > making
    > them since the mid-1970s. The skins don't post a problem here.
    >


    Well, OK, then. I've never tried these, so I'll trust you on it.

    '-) I was just trying to tie this recipe in with that other peanut thread.
    I've never seen the need to "skin" peanuts, and guessed that it might be
    better in cookies.

    Those cookies sound good, and I'll have to try them next time I feel like
    cookies.

    BOB



  7. #7
    Wayne Boatwright Guest

    Default Re: Spanish Peanut Cookies

    On Sat 23 Aug 2008 03:38:28p, BOB told us...

    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.250...
    >> On Sat 23 Aug 2008 02:32:14p, BOB told us...
    >>>
    >>> Be sure to remove the skins! '-)
    >>>
    >>> IMO, in cakes, cookies, etc. is the only time it's necessary to remove
    >>> the skins in peanuts.
    >>>
    >>> BOB

    >>
    >> I *never* removed the skins when I make these cookies, and i've been
    >> making them since the mid-1970s. The skins don't post a problem here.
    >>

    >
    > Well, OK, then. I've never tried these, so I'll trust you on it.
    >
    > '-) I was just trying to tie this recipe in with that other peanut

    thread.
    > I've never seen the need to "skin" peanuts, and guessed that it might be
    > better in cookies.
    >
    > Those cookies sound good, and I'll have to try them next time I feel like
    > cookies.
    >
    > BOB


    Thanks... I do hope you try them. They have a great texture and flavor.
    Enjoy!

    --
    Wayne Boatwright

    *******************************************
    Date: Saturday, 08(VIII)/23(XXIII)/08(MMVIII)
    *******************************************
    Countdown till Labor Day
    1wks 1dys 3hrs 9mins
    *******************************************
    The seafood is always fresh, even in
    Nebraska.
    *******************************************

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