These Peanut Cookies are crisp & melt in mouth. In just 20 minute you can bake some delicious bites for a Summer afternoon. Baking cookies is an essential part of this Summer holiday season .Allow your kids to bake some warm cookies for this Mother’s Day. Believe me they will surely enjoy doing it as the process is super easy to follow.
Cookies appear to have their origins in 7th century AD.By 14th century, they were common in Europe, from street vendors to restaurants.I remember my childhood days , buying them in a dozen from the only bakery shop in town. That shop has around 5 to 6 varieties divided into two category ,salty & sweet. While I used to prefer the salty one ,my sister’s choice was always the sweet one ..
The role of butter matters a lot resulting a good crispy cookie. Butter when mixed into flour, fat coats some of the flour and protects it from the liquid in some recipes. This prevents gluten from developing, making the cookies more tender and less chewy. substituting butter with shortening or margarine changes the taste. It can also affect the texture of a cookie. Butter has a lower melting point than shortening or margarine, causing it to spread more during baking.so a cookie made with butter will be thinner and crisper compared to the other way.
I have used peanut butter also ,which can be replaced with fresh peanut paste if you don’t have that.
I have added wheat flour to Peanut Cookies instead of using 100% all purpose flour. I too add Millet flour to Cakes & cookies which uplifts the taste always . Bake these peanut Cookies for your Mother and I am sure that will gladden her heart on this Mother’s Day.
These Peanut Cookies can be stored at room-temperature up to one week.
You can also bake a Chennapoda for Mother’s Day ,the only Indian Cheesecake.