Double Nut Cookies

Ingredients for 1 servings:

• 200 g butter
• 100 g crunchy peanut butter
• 175 g brown sugar
• 1 tbsp beet syrup
• 1 egg(s)
• 1 tsp butter-vanilla flavoring (or 1/2 bottle)
• 300 g flour
• 1 tsp baking soda
• 150 g walnuts, chopped
• 150 g chopped peanuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soft, crumbly cookies with peanuts and walnuts – not too sweet!

Cream the butter, peanut butter, sugar, and syrup until fluffy. Stir in the egg and vanilla extract. Mix the flour with the baking soda and stir in. Finally, mix the nut pieces into the batter. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Use a tablespoon to place small heaping spoonfuls onto a baking sheet lined with baking paper. Flatten with a fork or your fingers to about 1 cm (0.4 inch) thick. Bake in the preheated oven for about 15 minutes until golden brown. If using fan oven, you can put several baking sheets in the oven at once! Notes: The cookies don’t spread very well, so it’s important to flatten them beforehand, otherwise they’ll stay round. On the first day they’ll be rather crunchy, but the next day they’ll melt beautifully in your mouth. Instead of the syrup, you can also use another 25 g (0.5 oz) of cane sugar. If you only have creamy peanut butter, you can use that, too, but only about 75g, as it lacks the nut pieces! The peanuts can be roasted and salted—if you like. The walnuts can be replaced with other nuts or almonds!