- 3/4 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 1 1/2 cup whole wheat pastry flour
- 3/4 cup roasted, salted peanuts, finely chopped, plus more peanut halves for garnish
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
To form cookies, shape dough into 3 (1 1/2-inch-wide) squared logs and then cut crosswise into 1/2-inch-thick slices. (Dough is crumbly, but will hold together when firmly pressed.) Arrange cookies on a parchment paper-lined baking sheet, about 1 inch apart; gently press a peanut into the top of each. Bake until cookies take on a matte appearance, about 10 minutes, and then set aside to let cool until just warm.
Arrange powdered sugar in a wide, shallow dish and dredge cookies in sugar to coat, shaking off the excess. Set aside to let cool completely. Store in an airtight container for up to 1 week.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.