Peanut Caramel Cookies

Ingredients for 50 servings:

• 200 g flour
• 1 egg(s), including the yolk
• 75 g powdered sugar
• 125 g butter, cold, in cubes
• 1 packet of vanilla sugar
• 1 pinch of salt
• Lemon(s), untreated, grated peel
• ½ tsp baking powder
• 350 g peanuts, unsalted
• 2 tbsp jelly (currant jelly)
• 300 g sugar
• 25 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the dough ingredients into a smooth dough. Cover and chill for about 1 hour. For the topping, roast the peanuts in a dry pan. Roll out the dough to about 3 mm. Cut out a circle (about 4 cm in diameter) and place it on a baking sheet lined with baking paper. Bake on the second rack from the bottom for about 15 minutes. Allow to cool. Heat the jelly and spread it over the cookies. Scatter the nuts on top. Caramelize the sugar in a pan. Stir in the butter and add 6 tablespoons of lukewarm water. Stir until the caramel has dissolved. Drizzle 1 teaspoon of caramel over each of the nuts. Allow to set. Heat the caramel occasionally if necessary to keep it liquid.