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Peanut butter ring

Peanut Shortbread Rings

Delicious, simple, and easy — pure childhood nostalgia! These peanut shortbread rings come together quickly with no fuss, and you'll have fun making them. They're especially good with a glass of cold milk or a cup of tea.

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Peanuts (shelled)

Butter

100

Sugar

0.5

Eggs (you'll need 1 whole egg plus 1 extra yolk)

Flour

Salt

0.5

Baking soda

0.5

Ground cinnamon

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 9 g

Fats 33 % 24 g

Carbohydrates 55 % 40 g

401 kcal

GI: 3 / 0 / 98

Cooking method

Step 1:

How do you make peanut shortbread rings? Start with the dough. Using a large bowl, cut the butter (about 7 tablespoons) into small pieces or grate it on a box grater so it softens faster, then let it sit at room temperature for a few minutes until soft and pliable.
Step 2:

Sift the flour into a separate bowl, then add the salt and baking soda and stir the dry ingredients together. Add the flour mixture to the softened butter a little at a time, rubbing everything together with your fingertips until you have a rich, sandy, crumbly mixture.
Step 3:

Add cinnamon to taste. Crack in one whole egg and add the sugar. Keep kneading the dough by hand, working quickly so the butter doesn't warm up and weep out as a greasy film. Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and chill in the refrigerator for 15 minutes.
Step 4:

Meanwhile, prepare the peanut topping. Add the peanuts to a dry, clean skillet and toast them over medium heat, stirring constantly, until lightly golden. Transfer to a work surface and crush them however you like — roll a rolling pin over them, or chop them with a knife, blender, or food processor.
Step 5:

Take the chilled dough out of the refrigerator and roll it out with a rolling pin to a sheet about 4–6 mm (1/4 inch) thick. Cut out cookies with a round cutter — a drinking glass works too. Then cut a smaller circle out of the center of each round (a shot glass is perfect) so you're left with a ring.
Step 6:

Set the rings on a lightly floured board so they don't stick, and chill them in the refrigerator for about 10 minutes. Separate the remaining egg, lightly beat the yolk, and brush it over each ring.
Step 7:

Press each ring, glazed side down, into the crushed peanuts to coat. Arrange the rings on a parchment-lined baking sheet and bake in an oven preheated to 350–400°F (180–200°C). Bake until golden, about 10–15 minutes. Adjust the exact time and temperature to suit your own oven.

This batch makes only 12 cookies, so if you have a big family — especially with kids — I'd make a double batch right away. One more note: I needed quite a bit more flour than listed. I can't give an exact amount since I added it in stages, going by feel. I also used about 75 grams of peanuts (I think the more, the better), which gave a generous coating — but you can get by with 50 grams.
Be ready to use more or less flour than the recipe calls for. Go by the consistency of the dough rather than a fixed amount. When in doubt, it helps to know how different flours behave.
Keep in mind that every oven is different. Your temperature and baking time may vary from what's listed here. A little know-how about your own oven goes a long way toward a successful bake.