1 1/4 cups sugar
1 tablespoon vanilla
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup salted peanuts, finely chopped
1 (16-ounce) package vanilla candy coating (almond bark)
Candy eyes, mini chocolate chips, decorator sugar, nonpareils etc.
Heat oven to 375°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour, baking powder, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in peanuts.
Divide dough in half; shape each half into 13-inch log. Place 4 inches apart onto greased cookie sheet. Flatten each log to 2-inch width. Bake 24-27 minutes or until lightly browned and set. Cool on cookie sheet 1 hour.
Heat oven to 325°F.
Carefully place logs onto cutting surface. Cut logs diagonally into 1/2-inch slices with serrated knife. Arrange slices, cut-side down, onto ungreased cookie sheet. Bake 18-20 minutes, turning once, or until crisp. Remove to cooling rack; cool completely.
Melt candy coating in heavy 2-quart saucepan over low heat. Dip half of each cookie into melted candy coating. Lightly shake off excess coating; place onto waxed paper. Decorate immediately before coating sets. Let stand at least 1 hour at room temperature until coating is set.
Store between sheets of waxed paper in loosely covered container.
- If candy coating gets too thick, reheat over low heat just until coating comes to desired dipping consistency, adding 1 to 2 teaspoons shortening, if necessary. Do not add water or any liquid to candy coating or mixture may harden.
- Vanilla candy coating can be found in the baking aisle of the supermarket. It is usually shaped in cubes or blocks. Candy coating chips or discs can be purchased from candy or cake decorating stores.
- Cute candy eyes are available at cake decorating stores. They are inexpensive, easy to use and add the perfect touch to these cookies.