Serves: 16
Total Calories: 116
Preheat oven to 375°.
In a small mixer bowl at low speed, beat butter and vanilla until creamy. Add flour and 1/2 cup powdered sugar. Beat at low speed until blended. By hand, stir in peanuts until evenly distributed.
Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Dip a fork in flour and flatten each cookie with a crisscross design.
Bake for 10 minutes or until edges start to brown. If a sweeter cookie is desired, sprinkle warm cookies with powdered sugar. Cool cookies on a wire rack. Store in an airtight container.
This Peanut Shortbread Cookies recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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