Peanut Saucers

Ingredients:

• Salted spanish peanuts (divided), 2 cups
• Flour, 1 1/2 cup
• Baking soda, 1 tsp
• Salt, 1/2 tsp
• Butter, 1/2 cup
• Creamy peanut butter, 1 1/4 cup
• Sugar (divided), 1 1/3 cup
• Egg whites (divided), 5
• Pure vanilla extract, 2 tsp
• Water, 2 tsp

Preparation;

Put 1/2 cup of the peanuts in the bowl  of a food proccesor. Add flour, baking soda and salt. Pulse until the peanuts are chopped really small.

In a saucepan, melt the butter over low heat. Set aside and cool to tepid.

Whisk in the peanut butter until smooth. Stir in the sugar and mix until smooth. add 4 of the egg whites and mix well.

Blend in the vanilla, using a wooden spoon, stir in the flour mixture in three additions mixing until just combined. Do not overmix.

Whisk the remaining egg white with the water in a shallow bowl. Place the remaining peanuts in a dish. For each cookie take around 1/4 of a cup.

Dip the top of each cookie into the egg white, then into the peanuts making sure to coat them generously.

Place the dough peanut side up on a lined cookie sheet and press the top gently with the heel of your hand.

Flatten into a disc around 8 cm diameter and 1 thick. Place the cookies 8 cm apart of each other. Sprinkle the top with sugar.

Bake on a previously pre-heated oven at 180°C for 16 minutes or until slightly brown and the tops are set.