Chef notes
My family hails from a tiny island in the Caribbean called St. Vincent. My grandmother was a peanut farmer. As a kid, I remember being so excited when she brought home a haul of green peanuts that we would shell and fry in the outdoor coal pot. Fast-forward several years and several miles away to when I moved to Virginia. Tasting Virginia peanuts evokes plenty of nostalgia that takes me right back to the coal pot in my grandmother's yard.
Ingredients
- 2 large eggs, separated
- 1 cup Virginia peanuts, finely chopped
- 2 sticks (1 cup) unsalted butter, room temperature
- 1/2 cup dark brown sugar
- 2 cups all-purpose flour
- 1 cup grape preserves
Preparation
1.Preheat the oven to 375 F.
2.In a small bowl, whisk the egg whites until foamy.
3.Place the peanuts in a rimmed plate.
4.In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
5.Add the egg yolks, then flour and mix until fully combined.
6.Using a small cookie scoop, about the size of a melon baller, portion the dough and hand roll it into small balls.
7.Coat the dough balls in the egg whites, shaking off any access, then roll in the chopped peanuts, coating completely.
8.Place the cookies onto a parchment-lined baking sheet, spacing each 1½ inches apart to account for spreading.
9.Bake until the cookies look slightly puffy, about 5 minutes.
10.Remove from the oven and, using a small measuring spoon, make an indent in the center of each cookie. Add preserves, just until the “thumbprint” is filled.
11.Bake until cookies are set and lightly golden brown, 8 to 10 minutes.
12.Cool on the pan for 5 minutes before carefully transferring to a wire rack; cool completely.
