Peanut Shortbread Cookies

Ingredients

• 3 units Eggs (at room temperature)
• 150 g Granulated sugar (white granulated sugar)
• 100 g Peanut butter (natural, no added sugars)
• 100 g Chopped roasted peanuts (unsalted, coarsely chopped)
• 1 sachet Vanilla sugar (about 8 g)
• 1 c. à café Baking powder (leavening powder)
• 1 zeste Zest of one lemon (finely grated zest)
• 400 g All-purpose flour (sift before use)
• 2 c. à soupe Vegetable oil (for glazing)
• 1 unit Egg yolk (for glazing, mixed with oil)
• 1 c. à café Cocoa powder (optional) (to intensify the golden color)
• 1 pincée Salt (to balance the flavor)

Instructions

1. Prepare the ingredients

   Measure all ingredients, preheat the oven to 180 °C and prepare the work surface with parchment paper.

   Time: PT3M

2. Beat the eggs with the sugar

   In the bowl, whisk the 3 eggs with the granulated sugar and vanilla sugar until the mixture whitens and becomes frothy.

   Time: PT4M

3. Add the zest and the peanut butter

   Stir in the lemon zest and peanut butter, mix until a homogeneous dough forms.

   Time: PT2M

4. Incorporate the peanuts and the salt

   Add the chopped roasted peanuts and the pinch of salt, mix quickly.

   Time: PT1M

5. Add the baking powder and the flour

   Sprinkle the baking powder, then gradually fold in the sifted flour, mixing by hand until the dough comes together.

   Time: PT8M

6. Rest the dough

   Cover the dough with plastic wrap and let rest for 10 minutes at room temperature.

   Time: PT10M

7. Roll out the dough

   On a lightly floured work surface, roll out the dough to about 3 mm thickness.

   Time: PT3M

8. Cut out the cookies

   Use a 6 cm cookie cutter to cut round shapes, then place them on the parchment-lined baking sheet.

   Time: PT3M

9. Prepare the glaze

   In a small bowl, mix the egg yolk, vegetable oil and, if desired, cocoa powder.

   Time: PT2M

10. Brush the cookies

    Using the brush, coat each cookie with a thin layer of glaze.

    Time: PT2M

11. Baking

    Place the sheet in the center of the preheated 180 °C oven and bake 12 to 15 minutes, until the cookies are golden.

    Time: PT15M

    Temperature: 180°C

12. Cool

    Remove the cookies from the oven, let cool 10 minutes on the sheet then transfer to a rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

57

Protein

2 g

Carbohydrates

6 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: apple puree (1/4 cup per egg)
• Instead of Granulated sugar: cane sugar, coconut sugar
• Instead of Peanut butter: tahini, almond puree
• Instead of Chopped roasted peanuts: roasted almonds, toasted sesame seeds, toasted shredded coconut
• Instead of Vanilla sugar: vanilla extract + sugar
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Zest of one lemon: orange zest
• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Vegetable oil: melted butter
• Instead of Egg yolk: plant milk + oil
• Instead of Cocoa powder (optional): cocoa powder, instant coffee

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Kitchen scale
• Sieve
• Rolling pin
• Cookie cutter (6 cm diameter)
• Baking sheet
• Parchment paper
• Kitchen brush
• Cooling rack

Critical Steps — Do Not Skip

• Incorporate the flour gradually without overworking the dough.
• Roll out the dough to a uniform thickness of 3 mm.
• Brush the glaze evenly for uniform coloration.
• Bake at 180 °C until a light golden color is achieved.

Chef Tips from the Video

• Use natural peanut butter for a more authentic flavor.
• Add a pinch of salt to enhance the sweet taste.
• For a darker color, add a little cocoa to the glaze.
• Lightly dust with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container at room temperature for up to 5 days.

Freezer: Pack the cookies in a freezer bag; they keep for 1 month.

Room temperature: At room temperature, in a dry container, for 3 to 5 days.

Make-Ahead Tips

• The cookies keep for 1 week in an airtight box.
• You can prepare them the day before and warm them slightly before serving.