This is a shortbread-type cookie chocked full of chopped peanuts, covered in a coffee-flavored frosting and finished off with a sprinkling of more chopped peanuts.
Ingredients: 3/4 cup butter, softened, 1/2 cup powdered sugar, 1/4 cup firmly packed brown sugar, 1 teaspoon vanilla extract, 2 cups sifted all-purpose flour, 1 cup salted peanuts, chopped. Frosting: 2 tablespoons butter, softened, 1 cup sifted powdered sugar, 3/4 teaspoon instant coffee, 1/2 teaspoon vanilla extract, 1-2 tablespoons milk, 1/4 - 1/2 cup chopped salted peanuts.
Instructions: Preheat oven to 350 degrees. In large mixing bowl, cream butter; gradually add powdered sugar, brown sugar, and vanilla, creaming well. Add flour gradually and mix well. Stir in chopped peanuts. If desired, chill dough for easier handling (I didn't; seemed to work okay).
Shape dough into sticks 3 inches long and 1/2 inch in diameter. Place on ungreased cookie sheets about an inch apart. Bake in preheated 350 degree oven 12-15 minutes until lightly browned. Transfer to wire racks to cool completely.
Make frosting: In small bowl combine butter, powdered sugar, coffee, and vanilla. Blend in milk, a tablespoon at a time, until of spreading consistency.
Spread a generous amount of frosting on each cooled stick and sprinkle with more chopped peanuts.
Makes 4-5 dozen sticks.
Presented by Kenneth J. Crispo, Quincy, Massachusetts in "Pillsbury's Best 11th Grand National Bake-Off Cookbook", Pillsbury, 1959.
Cookies Rule!!!
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