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Lee Bailey's Honey-Peanut Cookies
Lee Bailey's Soup Meals
by Lee Bailey, 1989, Crown Publishing Group
 
"If you
are not crazy about peanuts, you may certainly
use another
kind of nut in
this recipe."
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter,
softened
1 egg
1/4 cup honey
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon black pepper
1 1/2 cups dry-roasted peanuts, whole
1/2 cup dry-roasted peanuts, finely chopped
Preheat oven to 350 degrees F. Cream 3/4 cup of the sugar and the
butter until fluffy. Beat in egg and then add honey. Combine flour with
the other dry ingredients and sift. Add the flour mixture to the batter and
mix well. Fold in whole peanuts. Mix remaining sugar with chopped
peanuts.
Form dough into 1-inch balls and roll in sugar-peanut mixture.
Place 2
inches
apart on an ungreased cookie sheet. Bake until lightly
browned,
about
15 to 18 minutes. Makes 24 to 30 cookies.
Featured Archive Recipes:
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Peanut Butter Cookies
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Honey-Dipped Cookies,
Greek (Melomakarona)
Pecan
Sugar Cookies (Lee Bailey)
Old-Fashioned Peanut Butter
Cake
Tea Time Honey Cake
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