Crispy Peanut Cookies

• 1 1/2 c. unsalted peanuts
• 1 c. sugar
• 4 large egg whites
• 3 tbsp. all-purpose flour
• 2 tbsp. unsalted butter
• 1 tsp. pure vanilla extract
• 1/2 tsp. salt
• 1/2 c. turbinado sugar

1. Make the cookies: Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. Fit a large pastry bag with a 1/2-inch plain tip and set aside.
3. Place peanuts in the bowl of a food processor fitted with a metal blade and pulse just to a fine grind.
4. Add the sugar, egg whites, flour, butter, vanilla, and salt and process until combined.
5. Bake the cookies: Transfer batter to prepared pastry bag and pipe batter into 1/4-inch dots, spaced 1/2 inch apart, onto prepared baking sheets.
6. Sprinkle the piped cookies with 2 tablespoons turbinado sugar per baking sheet and bake until crisp -- about 18 minutes.
7. Repeat with remaining batter.
8. Cool and store in an airtight container for up to 3 days.

peanuts, sugar, egg whites, allpurpose flour, unsalted butter, vanilla, salt, turbinado sugar

Taken from www.delish.com/recipefinder/crispy-peanut-cookies-3591 (may not work)