Honey Peanut Wafers
(from Nick Malgieri’s The Modern Baker)
1 cup all-purpose flour
1/2 tsp baking soda
1/2 cup sugar
1/2 cup honey
1 large egg
3 Tbsp unsalted butter, melted
1 1/3 cups honey-roasted peanuts, finely chopped but not ground
semi-sweet or bittersweet chocolate, melted (optional)
Preheat oven to 350 degrees.
Stir the flour and baking soda together and set aside.
In a medium bowl, whisk the sugar, honey and egg together until just mixed, avoiding making a foamy mixture. Then whisk in the melted butter. Stir in the flour mixture and the chopped peanuts.
Drop tablespoon-sized pieces of the batter onto cookie sheets lined with parchment paper, keeping them about 4 inches (10 cm) apart on all sides. Moisten a fingertip with water and slightly flatten each mound of cookie.
Bake cookies for about 10 minutes, or until they have spread and are evenly golden.
Optional: melt a little semi-sweet or bittersweet chocolate to drizzle over cookies.