A coupla' months ago, I was slinking 'round the Ferry Building markets(as much as a chubby girl can slink, anyway) with no money in my pocket and a brutal resolve (as brutal a resolve a libra can have, anyway) not to break out the plastic. Trolling and eyeballing, grabbing samples where I could, I was content with my vagrancy until I reached Boulette's Larder, where a golden disc on a modest white plate stopped me dead in my tracks.
It all went to hell from there.
Peanut and Sea Salt Cookies
This recipe is adapted from David Lebovitz's Ripe for Dessert, where he pairs it with a recipe for Margarita sorbet. These crispy cookies are quite rich and salty; serving them with something refreshing and fruity - pineapple granita, mango sorbet- makes them sing.
1 1/4 c roasted unsalted peanuts, divided
3/4 c flour
8 tbl unsalted butter, room temp.
1/2 c granulated sugar
1/4 c packed light brown sugar
1 large egg, room temp.
1 tsp b.soda
2 tsp hot water
coarse sea salt, to taste
Preheat oven to 325 degrees and line a sheet pan with parchment paper.
Place peanuts into a zip-locked bag and crush with a rolling pin. Reserve 1/2 cup and set aside.
Beat butter with sugars until just combined. Mix in the egg.
In a small bowl, mix baking soda with hot water and add to the batter. Mix in the 3/4 c ground peanuts and flour until just combined.
Form the dough into teaspoon-sized balls and lightly roll in reserved crushed peanuts. Place onto prepared sheet pan (they will spread quite a bit), and sprinkle each cookie with a bit of coarse sea salt.
Bake for 7-9 minutes until deep golden brown. Let cool a bit before removing to cooling rack.