Maple-Roasted Peanut Thumbprint Cookies
Try this twist on a classic!
The maple-roasted peanuts are a real treat all by themselves, you might want to make a double batch and eat them as a snack. This recipe is adapted from and inspired by one by Melissa Clark.
For the Maple-Roasted Peanuts:
2 cups salted peanuts
2 tablespoon butter
2 tablespoon maple syrup
2 tablespoon brown sugar
For the Cookies:
2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
2 sticks cold butter
2 large egg, separated to use in different parts of the recipe
1 tablespoon vanilla extract
1/2 cup of your favorite jam
To make the Maple-Roasted Peanuts, preheat oven to 375 degrees.
Combine 2 tablespoons butter with 2 tablespoons brown sugar and 2 tablespoons pure Vermont maple syrup in a microwave safe bowl or a small saucepan.
Heat mixture for either 1 minute in microwave or until brown sugar is dissolved over low heat on stovetop.
Combine butter/sugar/maple syrup mixture with the 2 cups of peanuts in a medium sized bowl and mix well.
Spread peanut mixture on parchment lined cookie sheet and bake for 10-15 minutes, turning over halfway through.
Remove from oven, let cool, and break apart.
For the Thumbprint cookies:
Preheat oven to 350 degrees and line cookie sheet with parchment paper or lightly grease.
Chop the peanuts until they are coarsely ground, separate into 2 equal portions and reserve half for later. Add half the chopped peanuts together with the flour, sugar, and salt and mix thoroughly in either a stand mixer or food processor.
To the dry ingredients add the 2 sticks of butter (cut into cubes) and mix until crumbly. Add egg yolks and vanilla, and continue mixing until dough is well combined and starts to clump, don't overmix.
Form the dough into 1 inch balls, about a tablespoon each.
Beat the egg whites in a small bowl until frothy. Place the remaining cup of chopped maple-roasted peanuts in another small bowl.
Dunk each dough ball into the egg whites and then into the chopped nuts, coating the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
Use a spoon to fill the indentations with jam. Bake about 12-15 minutes until the edges of the cookies are golden brown. Transfer to a wire rack to cool and enjoy!