Salted Peanut Shorties

From Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Cookbook

Author(s): Alice Medrich, Maya Klein, Leigh Beisch

Page 284

Course: Cookies/Bars

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

11 years ago

★ ★ ★ ★ ★ 5/5

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Love this recipe! I used "lightly salted" peanuts and vegan cream cheese and they came out terrific - nice balance between the sweet and salt, tender shortbread crumb and perfectly crisp.

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