Red Spanish Peanut Cookies 1 cup of softened butter 1 1/2 packed brown sugar 2 cups of flour 2 eggs 2 tsp. pure vanilla extract 1/2 tsp. baking soda 2 cups of salted red Spanish peanuts with the skin on Preheat oven to 350 degrees. Cream the sugar and butter in a bowl until light and fluffy which takes about five minutes on a medium speed. Add the eggs and mix for about 2 minutes then add the vanilla extract. Mix your baking soda in with your flour and then add a half a cup of flour at a time to the wet mixture until well blended. Pour in the peanuts and slowly mix by hand until the nuts are incorporated into the cookie dough. You can split the dough into two mounds and roll it into cellophane forming a log of cookie dough. Refrigerate for about 2 hours then slice the dough into small discs and place on cookie sheet about an inch apart. Bake for 10 minutes until they are light golden. This makes about 4 dozen cookies.
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