Vanilla Peanut Cookies
1.
Put the butter in a container after softening and mix well with a spatula
2.
Add caster sugar,
3.
Stir evenly with a manual whisk until the fine sugar is mostly melted and the butter paste is slightly white in color
4.
Add the egg liquid in two portions, using a whisk in one direction each time until it is completely absorbed
5.
Add a few drops of vanilla extract and continue to mix well
6.
Keep stirring
7.
Sift in low-gluten flour
8.
Stir from bottom to top with a rubber spatula
9.
Stir into a dough without dry powder
10.
Stir into the state as shown in the picture
11.
Add chopped peanuts
12.
Continue to mix into a uniform dough
13.
Place the dough on a chopping board covered with plastic wrap and wrap it in plastic wrap
14.
Form a cube by hand
15.
Put it in the refrigerator and freeze for more than 1 hour. After taking it out, return to room temperature. Use a knife to cut into thin slices.
16.
Place them in a baking tray covered with tin foil, leaving a certain distance between each; preheat the oven to 180°C, turn on the upper and lower heat, put it in the middle of the oven, and bake for about 15 minutes
Tips:
1. Both raw and cooked peanuts are fine;
2. If there is no broken peanut, you can replace it with other nuts, just cut into small cubes;
3. The eggs can be replaced with the same amount of light cream;
4. No vanilla extract can be omitted.
