Cookies!! Fingerfood!! A little bite of sweet when you don’t need a BIG bite!!

    Honey Peanut Wafers

How about a little bite of sweet with honey roasted peanuts and honey. A simple little wafer cookie with plenty of honey flavor.

Ingredients:

    1 cup flour (spoon flour into a dry-measure cup and level off)
    1/2 teaspoon baking soda
    1/2 cup sugar
    1/2 cup honey
    1 large egg
    3 tablespoons unsalted butter, melted
    1 1/3 cups (about 6.5 ounces) honey-roasted peanuts, finely chopped (but not ground)

Directions:
Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.

Combine the flour and baking soda on a sheet of wax paper or parchment paper.

Gently whisk together the sugar, honey and egg in a medium mixing bowl, trying not to create any foam or froth. Then whisk in the butter.

Add the flour mixture; use a large, flexible spatula to incorporate it. Then add the chopped peanuts and mix well to distribute the nuts evenly throughout the dough.

Drop tablespoon-size pieces of the dough onto the prepared sheets, spacing them about 4 inches apart. Flatten each mound of dough with the tip of a water-moistened finger (to keep it from sticking). {I didn’t flatten one sheet and they came out the same as the flattened.}
Bake both sheets of cookies for about 5 minutes, then rotate them top to bottom and front to back. (If you know that your oven gives strong bottom heat, use a third baking sheet to insulate the cookies as they bake on the bottom rack.) Bake for 5 minutes or until the cookies have spread and are evenly golden.

Slide the silicone liners or parchment paper onto wire racks to cool the cookies. As soon as you can pry the cookies off the mats, rinse the mats and repeat the baking process. The cookies should be cooled completely before storing.

When the cookies were still warm, they were nice and chewy, but as they cooled they crisped. Equally good both ways. Theis one can be put together lickity split when you just have a few minutes to make cookies. Dangerous, I know!!

I am putting in the recipe because I found it already on the net HERE. The recipe is in Malgieri’s the Modern Baker on page 280.

Other MB members have made them:

    Gaarp
    Abby and it was her pick so her post is on the MB Challenge site!
    Lisa

And if you want to join in to finish up cookies {and then Cakes beginning in June} just stop by the Modern Baker Challenge Home Page.

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