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PEANUT CRISPS
Makes about 4 dozens
1 cup unsalted dry-roasted peanuts ( 5 ounces)
1 stick ( 4 ounces)
butter
3/4 cup sugar
1 egg, lightly beaten
3/4 cup all-purpose
flour
1 teaspoon baking powder
4 ounces bittersweet chocolate, melted
and cooled
Preheat oven to 375 degrees.
In a food processor, pulse
the peanuts until finely ground.
In a large bowl, beat the butter and sugar
together until fluffy. Beat in the egg well.
Stir in the ground peanuts,
then stir in the flour and baking powder until just combined.
Drop heaping
spoons of the batter about 2 inches apart on large ungreased cookie sheets.
Bake the cookies, 1 sheet at a time, for about 8 minutes, until golden brown.
Let the cookies cool on the sheets for 2 minutes, then transfer them to a
rack to cool completely.
Drizzle the melted chocolate over the cooled
cookies. Refrigerate until ready to serve.
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