Eat, Drink & Be Merry
SOFT GINGER-PEANUT COOKIES Cookies and spice, and all things nice! This recipe is from Donna George, owner of The Peanut Patch in Yuma, Arizona. For more ‘peanutty’ recipes visit www.ThePeanutPatch.com.
Ingredients: 1¼ cups all-purpose flour ¾ cup toasted wheat germ 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon ⅔ cup packed golden brown sugar ⅓ cup peanut oil ¼ cup mild molasses l large egg ½ cup finely chopped-roasted peanuts 2 tablespoons granulated sugar
Photo courtesy FreeImages.com/Bev-Lloyd Roberts
Method: Preheat oven to 350° F. In medium bowl, stir together flour, wheat germ, soda, ginger and cinnamon, set aside. In mixing bowl, combine brown sugar, oil, molasses and egg; beat with electric mixer on medium-high to high speed until blended. Beat (on low speed) or stir in flour mixture. Stir in peanuts. With lightly oiled hands, form dough into 30 (about 1¼ inch) balls. Roll in granulated sugar. Place, 2 inches apart, on 2 lightly oiled baking sheets. Bake for 8 to 10 minutes, until edges are set and tops are cracked. Cool cookies for two minutes on sheet; remove from sheet to wire rack to cool completely. Store in air-tight container.
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