6gtable salt(1 teaspoon; if kosher salt 1-½ teaspoon)
5mLvanilla extract(1 teaspoon)
300gall-purpose flour(2 cups + 1 tablespoon)
125gpeanuts(toasted and chopped)
125gpowdered sugar(1 cup, #2)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Brown Butter
Melt butter and cook in a small skillet over medium heat for 7-10 minutes.
Stirring often with a rubber spatula, until butter foams, starts to smell nutty, and the milk solids are turning golden brown.
Once butter is golden, immediately pour it into a large heatproof bowl (it will keep cooking if you leave it in the pan). Chill until starting to solidify, about 30 minutes.
Cookie
Preheat the oven at 350F/180°C. Line baking sheet with parchment paper.
Beat cool butter, powdered sugar (#1), salt, vanilla until mixture is lightened in color and very fluffy, about 3-4 minutes.
Add flour and peanuts, keep string until combine.
Roll dough into 1" balls and arrange on prepared pan.
Bake 350F/180°C (normal oven, no convection), rotate the pan halfway through, for 22-25 minutes. Until firm and beginning to look dry.
Let cookies cool on sheet until they're just cool enough to handle but still warm.
Toss warm cookies in powdered sugar (#2). Transfer cookies to a wire rack and let cool completely. Toss one more time in powdered sugar.
