2 c Sifted all-purpose flour
1 ts Double-acting baking powder
1/2 ts Cinnamon
1/2 lb (2 sticks) butter
1 c Dark brown sugar, firmly
-packed
2 Eggs (leave 1 egg whole and
-separate the other) 1 tsp.
-water 10 ounces
(2-1/4 cups) salted peanuts (dry roasted), chopped medium fine Scant 3/4
cup smooth (not chunky) peanut butter 4 ounces (2/3 cup) semisweet
chocolate morsels
Sift together the flour, baking powder, and cinnamon and set aside. In the
large bowl of an electric mixer cream the butter. Add the sugar and beat to
mix. Beat in 1 whole egg and 1 egg yolk. On low speed gradually add the
sifted dry ingredients, scraping the bowl with a rubber spatula and beating
only until thoroughly mixed.
Place a long piece os wax paper on the work surface. Divide the dough into
36 equal mounds on the wax paper. Use a heaping teaspoonful for each mound.
Flour your hands and roll each mound into a round ball. Place on waxed
paper.
Preheat the oven to 375. Cut aluminum foil to fit cookie sheets.
In a small, shallow bowl, beat the reserved egg white with the water,
beating until foamy.
Place the chopped peanuts on a long piece of aluminum foil or wax paper.
Pick up a cookie and use your fingers to roll it around in the egg white
and then place it on the chopped nuts. Roll it around and coat thoroughly.
Coat 4 or 5 cookies at a time. Place the cookies 2 inches apart on the cut
aluminum foil.
Form a depression in the top of each cookie, either with the handle of a
large wooden spoon or your thumb. Make the depression rather deep and wide
but not so deep that you make the bottom of the cookie too thin.
Place a generous 1/2 tsp. of the peanut butter in each indentation. Place
about 5 or 6 chocolate morsels on the top of each cookie, pressing them
slightly.
Bake for 12 to 13 minutes. Let cool 1 to 2 minutes on sheet. When at room
temperature refrigerate briefly to set the chocolate.
Yields
6 Servings