Description
Buttery Peanut Shortbread Rings with a tender sandy crumb and crisp roasted peanut topping, perfect for tea or holidays.
Ingredients
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Egg
- Baking powder
- Vanilla sugar
- Salt
- Roasted peanuts
- Egg yolk
- Milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugar until light and fluffy.
- Mix in the egg and vanilla sugar until combined.
- Whisk the flour, baking powder, and salt together.
- Add dry ingredients to the butter mixture and mix into a soft dough.
- Shape dough into three-inch rings and place on the baking sheet.
- Brush with egg yolk and milk mixture.
- Press chopped peanuts on top.
- Bake for 15 to 18 minutes until lightly golden.
- Cool completely on a wire rack.
Notes
- Do not overbake to keep the cookies tender.
- Substitute peanuts with almonds or hazelnuts if desired.
- Store in an airtight container for up to five days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg