Peanut Brittle Cookies

Cookie dough is easily pressed into a pan, baked and broken into pieces. The fabulous flavor of peanut brittle with less fuss!

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Servings 24

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Bake-Off® Contest 04, 1952

Mrs. John Hamlon

Fergus Falls, Minnesota

ingredients 10
Prep Time 25 min
Total Time 50 min

Ingredients

1/2: cup packed brown sugar

1/2: cup butter or margarine, softened

1: egg, beaten, 1 tablespoon reserved

1: teaspoon vanilla

1: cup all-purpose flour

1/4: teaspoon baking soda

1/2: teaspoon ground cinnamon

1/2: cup salted peanuts, finely chopped

: Reserved 1 tablespoon beaten egg

1/2: cup salted peanuts or nuts

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Directions

1 Heat oven to 325°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in 2 tablespoons beaten egg and the vanilla. On low speed, beat in flour, baking soda and cinnamon until dough forms. Stir in 1/2 cup finely chopped peanuts. Refrigerate dough 30 minutes.
2 Crumble chilled dough onto cookie sheet. With floured hands, press dough into 14x10-inch rectangle. Brush with reserved 1 tablespoon egg. Sprinkle with 1/2 cup peanuts; press into dough.
3 Bake 20 to 25 minutes or until dark golden brown. Cool 5 minutes; while warm, cut or break into 24 pieces.

EXPERT TIPS

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Expert Tips

Instead of greasing the cookie sheets, use cooking parchment paper instead.

With all the great flavor of peanut brittle in an easy-to-make cookie, these cookies make fantastic gifts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 110
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 65mg; 65%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;