Sitting Pretty Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer. Beat in the egg yolks and vanilla extract until well combined.

Recipe View 2 mins In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2 minutes)

Recipe View 1 hrs Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling period is crucial for preventing the cookies from spreading too much during baking. (60 minutes)

Recipe View 1 mins Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal and cleanup.

Recipe View 3 mins Roll the chilled dough into 1-inch balls. In a small bowl, lightly beat the egg whites. Dip each ball into the egg white, allowing any excess to drip off, and then roll it in the chopped walnuts, ensuring it's fully coated.

Recipe View 1 mins Place the walnut-covered balls 1 inch apart on the prepared baking sheets.

Recipe View 5 mins Bake in the preheated oven for 5 minutes. Remove from the oven and gently press your thumb into the center of each cookie to create a small indentation.

Recipe View 5 mins Return the cookies to the oven and bake for another 5 minutes, or until the edges are lightly golden. (5 minutes)

Recipe View 2 mins Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely.

Recipe View 5 mins Once the cookies are completely cool, fill the indentation in the center of each cookie with vanilla frosting. Top with a candy-coated chocolate peanut.