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Crunchy Peanut Cookies
1 1/4 cups of shelled, unsalted peanuts
1/2 cup butter
1 1/3 cups of sugar
2 eggs
1 tsp. vanilla
2 1/2 cups of flour
1 tsp. salt
3/4 tsp. baking power
Cream the butter until it is soft. Then gradually add sugar, eggs and vanilla and mix well.
Combine the flour, salt, and baking power and slowly add it to the butter mixture, mixing well. Put the bowl into the refrigerator for 1 hour to chill.
Preheat oven to 350 degrees F. Line cookie sheets with foil. Put the nuts into a zip-lock storage bag and crush them with a rolling pin or heavy mallet.
Roll the chilled dough into 1-inch balls then roll each ball into the crushed nuts and place on the foil lined cookie sheets. Flatten the balls slighlty with the bottom of a glass.
Bake the cookies for 12 to 15 minutes or until golden brown. Remove to a wire rack to cool.
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