Tuesday, December 16, 2008

Honey Peanut Wafers

These honey peanut wafers are also from The Modern Baker, and there are a couple of other cookies in the book I’m planning to bake in the next week too. Since these seemed like they would freeze well, I started with them. The use of honey and the simplicity of the dough drew me in instantly. It’s a very straightforward recipe with no stand mixer required. Honey, sugar, and an egg are whisked together with melted butter, and then flour, baking soda, and chopped nuts are incorporated. In the notes, Nick Malgieri mentions that the idea of using honey roasted peanuts came from Maida Heatter. Can you imagine a conversation about baking between those two? Honey roasted peanuts were perfect here, and chopping them works well for these thin cookies that spread a lot while baking. I used a natural brand called Flavor Tree. They were just sweet enough but not too much so, and they were crunchy without that usual shellacked surface.

Once the cookie dough is stirred together, tablespoon-sized mounds, spaced about four inches apart, are placed on a baking sheet. I fit six cookies on each standard, half-sheet pan. They are a little delicate when transferring to cooling racks and then to a storage container due to their thinness and slightly sticky surface. Parchment paper between layers is necessary for stacking them. But, the flavor? So good. Very possibly a new favorite. The caramelized honey and sugar on the bottoms of the cookies becomes toffee-like. If that weren’t enough, the chopped nuts are crunchy and peanutty while the cookie is much less dense than a peanut butter cookie would be. They’re thin but chewy and nutty and addictive. As soon as they were cool, they went right into the freezer for safekeeping.


9 comments:

  1. beauts! and your palmiers were stunning too...

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  2. these look like the perfect accompaniment to a tall cup of milk :)

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  3. You know, I never really think about storing cookies in the freezer for later. I think that's a great idea - that way I don't feel any pressure (or guilt) of eating them before they go stale! :)

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  4. Freezer idea is good - I too never thought of that. I love cookies fresh made but it sucks when they get hard and stale. Freezer to microwave sounds nice.

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  5. Sounds like peanut brittle turned into a cookie. Perfect!

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  6. Yum, that sounds like a great combo and your cookies look great.

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  7. these look and sound yummy. I think I have to go and make some right a way :)

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  8. i like me a flat cookie, and these are definitely flat! the way i look at it, the flatter they are, the more i can fit into my belly. :)

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  9. We're so used to chewy/crispy, flat chocolate cookies. It's intriguing to see these. These would not make it to a freezer.

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