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'CHOCOLATE PEANUT DROPS TO PRESS

My dear love of cookies, it is just that I address you today! Borrow a 'term coined by Martha Stewart, the' author of my bible when it comes to cookies, and I tell you that this post is dedicated to the cookie-eating monster that is in every one of us! And do not tell me do not have one, do not believe it! Maybe not the 'you have not yet discovered, in which case, this recipe can be a good start. Yes, because I decided to post in the future to give ample room for cookies to satisfy even the most demanding of you in terms of new flavors and strange combinations. For now let's start with this classic butter 'peanuts. For those who do not go crazy this ingredient: Do not worry, in 'together you will appreciate it, trust me. For those who go crazy: What are you waiting for??? Take pen and paper and they enter in the field formazioniiiii !!!!!!

doses for 60 cookies, about my morning ration of milk in the pucca ...:
- 2 / 3 cup butter
- half a cup of Butter 'Peanuts
- half cup of roasted peanuts and salt
- 1 ½ cup of dark chocolate chips
- 2 cups flour
- two pinches of Vanillin
- 2 eggs
-
half cup granulated sugar - 1 cup half and brown sugar
- half a teaspoon of cinnamon
- half a teaspoon of baking powder
- 1 teaspoon salt

My dear friends, as always, it seems appropriate to show you some pictures with the alchemy that you will produce: in this case First you have to gently whip the two butter and sugar. Do not hurt them too much, please. Whisk until frothy and inviting, with a beautiful brown color. Add eggs and continue undeterred to whip lashes ... sorry. The temptation will be to pucca fingers uncontrollably. Refrain from doing so or not will remain dough for biscuits. Separately in a large bowl sift the good flour, vanilla, cinnamon, salt and yeast. Gradually pour the flour in the 'buttery dough and continue to whip gently. Embed them all. Eventually even the built-roasted peanuts and chocolate chips. Blab. By dint of whipping, you should have gotten a monster from the following features:

buttery hazel Put the mass on a sheet of plastic wrap. Wrap it well, a little wedge 'and put it in the freezer for about twenty minutes. In the meantime, prepare trays of biscuits, ricopritene the bottom with parchment paper or, alternatively, butter and flour and heat the oven to 175 degrees. After 20 minutes take out the mass a little hard and form pallotte of 3 cm in diameter, intervals on the baking pan at least 5-6 cm, as in the picture below:

not too crowded the pan or the cookies will join in a single block. At this point, my dear cookie-dependent, bake your cookies for 12 minutes, not a minute longer. Halfway through cooking, turn the pan 180 degrees to cook evenly. You'll have to get them out when the base is lightly browned biscuits, as well as the edges and the center will remain pale and softer. Once pulled out I know that you would like fiondarvici with greed, but do not be impatient, let cool a few minutes on a grid to allow for ventilation and a pleasant ... divorateli without mercy! Eat and enjoy it all as always! Want to impress? Put them in a metal box or in some little box of handmade paper and give her to your friends (you're right ... we had so much trouble and we must also give them away?? Sorry, we eat them to us! Eccheccaz ....). Soon other cookies, even more deadly! Stay Tuned!