CAKES & COOKIES 5 - Peanut Butter Cookies 花生曲奇

Ingredients:-
120 g Unsalted butter (room temperature)
120 g Sugar
80 g Soft brown sugar
1 tsp Vanilla extract or essence
125 g Crunchy peanut butter
1 Egg (lightly beaten)
175 g Plain flour
2 tsp Baking powder
1 tsp salt
75 g Peanuts (roasted & chopped)
100 g Peanuts (for garnish)

材料：-
無䀋牛油 120克（室温）
白糖 120克
啡色蔗糖 80克雲尼那香油 1 茶匙
粗粒花生醬 125克
旦 1 只（輕拂匀）
麵粉 175克
泡打粉 2 茶匙
䀋 1 茶匙
花生 75克（焗香切碎）
花生 100克（裝飾用）

Method:-
1) Line two baking trays with baking paper. Using electric beaters,
cream together the butter and sugars until light and fluffy. Add the
vanilla and peanut butter and mix well.
2) Add egg, beating well. Sift the flour, baking powder and salt together,
add to the butter mixture and mix well. Stir in the chopped peanuts.
Cover the mixture and refrigerate for about 1 hour until firm.
3) Take out the dough, use hands to form 30 smooth balls.
Fill the two prepared baking trays, spacing the biscuits well apart.
Flatten lightly as biscuits, arrange a few peanuts on top of each biscuit.
4) Place in the preheated 180*C oven to bake for about 12-15 mins.
until golden brown. Transfer to a wire rack to cool. Repeat with the remaining
mixture until all done. Cookies can keep in a air tight box for later to enjoy.
5) For a variation - add a pc of dark chocolate chip in between the peanuts,
or replace the peanuts with hazelnuts.

做法：-
1）先用兩焗盆放上牛油紙。用電動拂打器，將牛油及糖打成忌廉狀，
加入云尼那香油及花生醬打匀。
2）加入旦輕打勻。將麵粉、泡打粉及鹽同篩勻，加入牛油混合物內撈勻，
再加入花生碎攪均勻。用保鮮紙封好放入雪櫃 1 小時至硬身。
3）取出粉糰，用手做成30個光滑丸子型，放在牛油紙盆上，要留若干距離。
用叉輕壓成餅狀，面放數粒花生裝飾。增加美感及食趣。
4）放入已預熱180度之焗爐内，烤約12-15分鐘至金黃。取取置架上散熱。
照樣完成餘下之粉糰。做好之曲奇可涼透後用密封盒保存慢慢享用。
5）另一做法 - 可加上一些黑朱古力粒在花生週圍，或用合桃代替花生。