Maple-Roasted Peanut Thumbprint Cookies
Try this twist on a classic!
The maple-roasted peanuts are a real treat all by themselves, you might want to make a double batch and eat them as a snack. This recipe is adapted from and inspired by one by Melissa Clark.
Ingredients
For the Maple-Roasted Peanuts:
2 cups salted peanuts
2 tablespoon butter
2 tablespoon maple syrup
2 tablespoon brown sugar
For the Cookies:
2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
2 sticks cold butter
2 large egg, separated to use in different parts of the recipe
1 tablespoon vanilla extract
1/2 cup of your favorite jam
Preparation
STEP 1
To make the Maple-Roasted Peanuts, preheat oven to 375 degrees.
Combine 2 tablespoons butter with 2 tablespoons brown sugar and 2 tablespoons pure Vermont maple syrup in a microwave safe bowl or a small saucepan.
Heat mixture for either 1 minute in microwave or until brown sugar is dissolved over low heat on stovetop.
Combine butter/sugar/maple syrup mixture with the 2 cups of peanuts in a medium sized bowl and mix well.
Spread peanut mixture on parchment lined cookie sheet and bake for 10-15 minutes, turning over halfway through.
Remove from oven, let cool, and break apart.
STEP 2
For the Thumbprint cookies:
Preheat oven to 350 degrees and line cookie sheet with parchment paper or lightly grease.
STEP 3
Chop the peanuts until they are coarsely ground, separate into 2 equal portions and reserve half for later. Add half the chopped peanuts together with the flour, sugar, and salt and mix thoroughly in either a stand mixer or food processor.
STEP 4
To the dry ingredients add the 2 sticks of butter (cut into cubes) and mix until crumbly. Add egg yolks and vanilla, and continue mixing until dough is well combined and starts to clump, don't overmix.
STEP 5
Form the dough into 1 inch balls, about a tablespoon each.
STEP 6
Beat the egg whites in a small bowl until frothy. Place the remaining cup of chopped maple-roasted peanuts in another small bowl.
STEP 7
Dunk each dough ball into the egg whites and then into the chopped nuts, coating the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
STEP 8
Use a spoon to fill the indentations with jam. Bake about 12-15 minutes until the edges of the cookies are golden brown. Transfer to a wire rack to cool and enjoy!
STEP 9
STEP 10
