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1
Adjust oven rack to center of oven (these will bake 1 sheet at a time).
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2
Preheat oven to 400u00b0.
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3
If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
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4
Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
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5
Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
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6
Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
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7
Some will be powdery, some coarse, and some whole, it is okay, set aside.
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8
Melt butter in a small pan over moderate heat; set aside for now.
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9
Combine sifted flour and baking soda; set aside.
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10
Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
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11
Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
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12
Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
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13
Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
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14
Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
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15
Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
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16
Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
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17
They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
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18
Cookies should bake until golden brown, then remove from oven.
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19
If cookies have run into each other, cut apart immediately while very hot.
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20
Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
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21
Let cookies stand until firm enough to be removed.
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22
Will be easy to peel the foil away from backs.
