Peanut Rings

Peanut ring cookies are my classic childhood treat. Back then, there were no peanut allergies the way we think about them today, and these cookies were commonly sold in school cafeterias, bakeries, and snack bars. Nowadays, such treats are often not allowed in schools due to allergies to peanuts and other nuts. But at home, they are still a perfect nostalgic bake — especially when enjoyed with a cold glass of milk 

Ingredients

• 200 g unsalted butter, room temperature

• 0.5 cup sugar (125 g)

• 2 eggs

• 1 tsp vanilla extract

• 2 1/4 cups all-purpose flour (280 g)

• 1 tsp baking powder

• 0.5 cup finely chopped peanuts

• 1 tbsp sugar

Steps

1. Beat the butter and sugar with a mixer

2. While mixing, add 1 egg, 1 egg white, and vanilla (set 1 egg yolk aside)

3. Add flour and baking powder and knead into a dough

4. Chill the dough in the fridge for 20 minutes if desired

5. Roll out the dough on a well-floured surface to a thickness of 5 mm

6. Cut out rings using a cookie cutter

7. Brush each ring with the reserved egg yolk

8. Place chopped peanuts on a plate and dip each ring (brushed side) into the peanuts

9. Sprinkle lightly with sugar

10. Bake in a preheated oven at 200°C (390°F) for 12–14 minutes