Spanish peanut saucers from Great Cookies: Secrets to Sensational Sweets by Carole Walter

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 18, 2021

    These are really big, dramatic-looking cookies. They're a bit crisp on the outside but chewy-moist inside which I love. I also like that they used a bunch of egg whites which helps work down the oversupply in my freezer. I wasn't able to find the recommended Spanish peanuts. Because the entire top of the cookie is studded with whole peanuts, their flavor and freshness is really obvious so it's good to use ones you like. My peanuts were unsalted but I sprinkled salt over the cookie tops along with the sugar coating and that worked fine. The salt-sugar mixture creates a honey-roasted peanut vibe. Dough was easy to handle - not super-sticky. Instead of using the recommended single-ply cookie sheets lined with parchment paper, I baked these on insulated cookie sheets without paper - worked well.

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