Bake, Run, Live

Here is Day 7 of the 12 Days of Christmas Cookies!

Here is a tasty cookie that is sweetened with honey. This is another shortbread cookie, but this one gets its punch from honey roasted peanuts! I really like the difference in textures that the peanuts add to this cookie. Oh, and because the recipe doesn’t use eggs, it’s perfect for when you accidentally have used up all the eggs when making hard-boiled eggs! (oh, maybe that’s just me!)

Honey Cookies with Honey Roasted Peanuts
Recipe lightly adapted from Cook, Eat, Share

1 cup (2 sticks) butter, softened
1/4 cup honey
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
1 cup chopped honey roasted peanuts

In a stand mixer, using the paddle attachment, mix together the butter and honey. Add in the vanilla and salt. Add in the flour and mix until well combined, then add in the honey roasted peanuts. Once mixed, cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 300 degrees.

After 1 hour, remove the dough from the refrigerator. Using a small-sized ice cream scoop, scoop out the dough and roll it into a ball. Place on a parchment paper lined cookie sheet and using the palm of your hand, slightly flatten the dough. Bake in a preheated oven for 25 minutes, or until the cookies are a light golden brown. Remove from the oven and let cool for 5 minutes. After 5 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!